Calling all chocolate lovers: These brownies are scrumptious — the best you will ever have, hands down and even more they are fun to make! These dense, fudgy, vegan brownies have loads of melt-in-your-mouth raspberry yumminess. Frozen berries actually will work better here because the dough is very stiff, and frozen berries are easier to fold in.

Why You’ll Love This Recipe

• These Raspberry Truffle Brownies are incredibly easy to make, ensuring you’re not stuck in the kitchen for hours.
• The combination of rich chocolate and tangy raspberries creates an unforgettable flavor explosion.
• Their stunning presentation makes them perfect for any occasion or gathering.
• Raspberry truffle brownies are the ultimate treat for any chocolate lover.
• Plus, they’re versatile enough to adapt with different fruits or toppings if you’re feeling adventurous!

How to make Raspberry Truffle Brownies

Ingredients

• 4 ounces unsweetened chocolate, chopped
• ½ cup raspberry jam
• ½ cup evaporated cane juice or cane sugar
• ½ cup unsweetened applesauce
• 2 teaspoons pure vanilla extract
• ½ teaspoon almond extract
• 1½ cups whole wheat pastry flour
• ¼ cup unsweetened cocoa powder
• ¼ teaspoon baking powder
• ½ teaspoon baking soda
• ¼ teaspoon salt
• 1 cup raspberries, frozen or fresh

Directions:

1. Preheat the oven to 350ºF. Line an 8 x 8-inch pan with a 10-inch square of parchment paper or have ready an 8 x 8-inch nonstick or silicone baking pan.
2. Melt the chocolate in either a double boiler or the microwave. Set aside.
3. In a large mixing bowl, vigorously mix together the jam, sweetener, and applesauce. Stir in the vanilla, almond extract, and the melted chocolate.
4. Sift in the flour, cocoa powder, baking powder, baking soda, and salt. Mix very well until a stiff dough forms. Fold in the raspberries.
5. Spread the mixture into the prepared pan. It will be very thick; you’ll need to use your hands to even the batter out in the pan.
6. Bake the brownies for 16 to 18 minutes. Remove them from the oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.