Monday, 10 February 2020

Raspberry Brownies

These bittersweet brownies are fudgey, gooey and oozing with raspberries for that perfect sweetness!



I've really been getting into the whole chocolate-meets-fruit business and I'm loving it! Raspberries have that natural sharpness to them which balances out the bitterness of the dark chocolate and that makes them all the more refreshing. Drizzled with white chocolate and sprinkled with dried-freeze raspberries, these are your go-to Valentines treat!

Check out my other tray bakes for more inspiration!




Recipe

Prep: 15 minutes
Cook: 35 minutes
Serves: 15 brownies

Ingredients

200g Vegan butter
200g Dark chocolate - make sure it's vegan
275g Caster sugar
150g Plain flour
250g Beetroot puree or pre-cooked beetroots. 
1tbsp Maple syrup
150g Raspberries
1tsp Vanilla extract
50g Cacao powder
50-100g White chocolate melted optional
Freeze-dried raspberries optional


Method

✿Preheat your oven to 180℃ and line a 9x13 inch baking tray with baking paper. 
✿Melt together the dark chocolate and butter then leave to cool. If you have beetroot puree, mix this with the maple syrup in a bowl - if not pop the beetroots into a blender/food processor with the maple syrup and blend together. 
✿Using an electric mixer, whisk together the puree with sugar until combined. Add the vanilla and chocolate mixture, then fold in the flour and cacao powder. 
✿Gently fold in half of the raspberries then pour the batter into the baking tray. Add the other half of the raspberries on top and then bake for about 35 minutes.
✿Leave to cool in the tin, then drizzle on the white chocolate and sprinkle on the freeze-dried raspberries. Cut into 15 squares and serve. Can pop in the fridge to firm up a bit before serving or leave at room temperature. Enjoy!

Christina
xx




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