Recipe: Chocolate & Raspberry Vegan Brownies


These brownies from Lucy Watson’s recipe book Feed Me Vegan are absolutely delicious, so easy and quick to make and as an added bonus you don’t need a lot of fancy, expensive ingredients; most of these I had around the house.  I brought these into work and everyone loved them, had no idea they were dairy free, never mind vegan.  They went down a treat, everyone loved them and they were so chocolatey and moist.  This is her recipe, direct from her book Feed Me Vegan.


  • 200g Vegan Chocolate (mostly any dark chocolates) – chopped into small chunks
  • 170g golden caster sugar (I substituted mine for caster sugar as it was what I had)
  • 80g vegan butter (I used the sunflower spread from M&S)
  • 190g self-raising flour
  • 3tbsp cocoa powder
  • 240ml soya milk (I used coconut milk)
  • A pinch of sea salt
  • 1tsp vanilla extracts
  • 150g raspberries
  • 20g nibbed pistachios (I shelled and chopped normal pistachios)


1. Preheat the oven to 200 degrees (180 degrees fan, gas 6) and line a 20cm square baking tin with grease-proof paper.  Melt 150g of the chocolate with the sugar and butter in a heatproof bowl over a pan of gently simmering water, making sure the base of the bowl doesn’t touch the water.  Gently stir while the mixture begins to melt and the sugar dissolves – this should take about 5 minutes.  Once melted remove the bowl from the heat.

2. Sift the flour and cocoa powder into a large mixing bowl.  Add the milk, salt, vanilla and the chocolate mixture.  Stir well until completely combined.  Add half the raspberries and the remaining chocolate chunks into the bowl and stir gently.

3. Pour the mixture into the prepared baking tin.  Sprinkle with the remaining raspberries and the pistachios.


Bake in the centre of the oven for 20-25 minutes until set but soft.  The brownies will continue cooking in the tin once you remove them from the oven, so be careful not to overcook them.  You still want them to be a bit gooey in the middle.  Remove from oven and cool in the tin for 15 minutes.  Cut into squares and serve.



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