Vegan Gluten-free Crushed Raspberry Brownies
SERVINGS: 10
time: 60 minutes
INGREDIENTS
1 3/4 cup gluten-free flour blend
1/2 cup dark cocoa powder
1 cup coconut sugar
2 tablespoons egg replacer (4 tablespoons water and mix together)
1 teaspoon baking powder
1/4 cup melted vegan butter
1/2 cup oat milk
1/2 cup water
1/2 cup dairy-free chocolate chunks
1/2 cup fresh raspberries, crushed
RECIPE
Preheat your oven to 350°F (175°C) and line an 8x8 inch (20x20 cm) square baking pan with parchment paper, leaving an overhang for easy removal.
In a medium-sized bowl, whisk together the gluten-free flour blend, dark cocoa powder, coconut sugar, and baking powder. Ensure the ingredients are well combined and free of lumps.
In a separate bowl, combine the oat milk, melted vegan butter, egg replacer and water. Gradually add the wet mixture to the dry ingredients, stirring continuously until a smooth batter forms.
Gently fold in the dairy-free chocolate chunks into the brownie batter.
Carefully fold in the crushed raspberries, ensuring they are evenly distributed throughout the batter.
Pour the brownie batter into the prepared baking pan. Use a spatula to spread the batter evenly, ensuring it reaches the corners of the pan.
Place the baking pan in the preheated oven and bake for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Be careful not to overbake; you want the brownies to be fudgy and moist.
Once baked, remove the brownies from the oven and allow them to cool in the pan for about 15 minutes. Then, using the parchment paper overhang, carefully lift the brownies out of the pan and transfer them to a wire rack to cool completely.
Once the brownies have cooled completely, use a sharp knife to slice them into 12 squares.
