May 4, 2014

Vegan Brownies with Raspberries

Hi everyone!

If you like more of a thick, cakey brownie versus the box mix fudgey type, these are for you! And don't worry, they are plenty moist and delish.

They are vegan, made with whole wheat flour, and have no oil. So, for a brownie, it's about as healthy as you can get.

*If you're gluten free, you can always make my Gluten Free Brownies.

Each brownie has less than 200 calories, so feel free to indulge. :-)

Vegan Raspberry Brownies

4 oz unsweetened chocolate, chopped

1/2 cup raspberry fruit spread
1/2 cup sugar or other dry sweetener (I can't promise tasty results with Splenda or Stevia)
1/2 cup unsweetened applesauce
1 teaspoon pure vanilla extract

1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup fresh raspberries (can use frozen)

Preheat oven to 350 F. Line an 8 inch pan with tin foil or parchment paper and lightly mist with non-stick cooking spray.

Melt the chocolate in a double boiler.

I think this spatula is my way of communicating to the chocolate. Be Mine. You & Me. Love.

In an electric mixer or large mixing bowl, mix together the jam, sweetener, and apple sauce. Stir in the vanilla and the melted chocolate.

In a medium bowl whisk together the flour, cocoa powder, baking powder, baking soda and salt. Then add to wet ingredients. Mix very well until a stiff dough forms.

It's so thick, the majority is stuck to the paddle. But that's ok!

Fold in the raspberries. I have used only fresh, which I think helps keep these super moist. But you can also try frozen and the berries won't break apart like you see in the photo. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.

Oh, those are my feet.

Bake for 16 to 18 minutes, they should still be soft and gooey. If a tester toothpick comes out clean, they’re overbaked. Remove from oven and let cool completely. These stay moist for several days in an airtight container.

If they make it to several days, that is... :-)



Recipe adapted from PPK.

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