These completely more-ish brownies were dreamed up for us by @sweetkindbymel - Mel, thankyou for this divine recipe! They're vegan, deliciously fudgey, and of course you can't go wrong with white chocolate and raspberries... a match made in baking heaven.
Check out Mel's page for the most beautifully presented vegan foodie inspo, it'll have you heading straight for the kitchen!
RECIPE:
Ingredients:
3/4 cup flour
1/2 cup cocoa powder
1/2 cup margarine (eg Nuttelex or similar)
1/2 cup dairy free chocolate chips
1 cup caster sugar
1/2 cup unsweetened oat milk (or other non dairy milk)
1 tsp vanilla extract
1/4 tsp salt
1/2 cup dairy free white chocolate chips
3/4 cup oob organic frozen raspberries (or extra if you’d like some leftover for serving)
Method:
Preheat oven to 175 degrees Celsius and line a 20 x 20cm baking dish with baking paper.
In a small pot, add the frozen raspberries and cook on a low heat until they break down and turn to liquid. Remove from the heat and set aside.
Melt the margarine and chocolate chips in a bowl over a pot with some simmering water in the bottom.
Once melted, remove the bowl from the saucepan and stir the sugar into the melted chocolate mixture until combined. Then add the vanilla and milk and whisk until it forms a nice smooth consistency.
Sift in the flour and cocoa powder and add the salt. Stir gently until combined, then fold in the white chocolate chips.
Spread your brownie mixture into the lined baking dish and swirl through your raspberry purée.
Bake for 30 minutes and let cool before cutting (if you can wait that long!). They may appear undercooked when you take them out but they will firm up as they cool.
Serve with extra raspberry purée if you wish (but they’re also delicious on their own!)
