Well now... these brownies.... these brownies... Oof, where do I begin?
If you are looking for an indulgent weekend treat (who the hell isn't?) Then don't look any further. These are so luxurious and rich yet also deliciously sweet and tangy thanks to the added raspberries.
You don't need a large piece to get your sugar fix so a small batch will last you while, I made 9 large pieces but they could easily have been half the size. So if you are wanting to avoid the temptation of having too many leftovers once they are baked, I would suggest halving the measurements in the recipe.
To make about 9 large brownies: 200g of self raising flour
200g of plant based dark chocolate (I used 70%)
175g of dark brown sugar
85g of plant based butter
3 tbsp of organic cocoa powder
230ml of dairy free milk
1 1/2 tsp of vanilla essence
150g of frozen raspberries
A little sprig of mint and some dairy free cream to serve
To begin preheat the oven to 180 degrees
Sieve your dry ingredients into a bowl.
Melt the chocolate and butter together and then pour this and also the milk and vanilla into the bowl with the dry ingredients too. Stirring whilst pouring to create a smooth mixture.
Add about 3/4 of the frozen raspberries.
Line a baking tin with baking paper and pour in your mixture (make sure the mixture is about 1 inch thick all over and spread out to the sides completely)
Once done, smooth over the top of the mixture and make sure all the raspberries are covered with the mixture so they don't burn. Plonk in the oven for about 40-50 minutes, or until you can prick with a toothpick and the mixture comes out clean.
Once cooked allow to cool down on the side then add your remaining raspberries on top (which should have defrosted by now) and a sprig of mint. Finish with a dusting of icing sugar.