Vegan Raspberry and Nutella Brownies

These Vegan Raspberry and Nutella Brownies are the creme de la creme of brownies. The sharp raspberry jam pairs perfectly with the dark gooey brownie and the creamy chocolate hazelnut spread.

Guys, if you haven’t tried the flavour combo of raspberry and Nutella you’re truly missing out. It’s a firm favourite in my bakery and my No1 favourite of everything we make! What a pairing, heaven in a bite. Now, let’s address the elephant in the room. Vegan Nutella! No, unfortunately these brownies don’t contain actual Nutella as it hasn’t been launched yet in the UK but while we wait there are tonnes of dupes out there that taste exactly the same. I’ve listed my faves below.

Vegan Nutella:

Sadly vegan Nutella is still a way away from us Brits (and most people bar a handful of lucky European supermarkets) fingers crossed it makes its way over soon but in the mean time you can pick up a very good substitute in most supermarkets. Tesco and M&S are my personal favorites.

Why you’re going to love these brownies:

• Super simple to make, no fuss at all.
• No specialist ingredients, just stuff you’d usually find in your cupboards and fridge.
• The tastiest flavour combo ever, raspberry, hazelnut and chocolate are the perfect bedmates.
• You can make these up to a week ahead, just keep in the fridge until needed, or freeze them for up to 3 month.

What you’re going to need:

• Dairy Free Plain Chocolate: Use a chocolate with a cocoa percentage of between 65 – 75% for the tastiest results.
• Oat Milk: You can use any dairy free milk you like, oat is my favourite. Nothing you’ve milked from a rat.
• Apple Cider Vinegar: This is used to create a vegan buttermilk when mixed with the dairy free milk. You can also use lemon juice or white wine vinegar in place of apple cider.
• Plain Flour: Also known as All Purpose Flour.
• Baking Powder: Gives a little rise to the brownies. Magic!
• Cocoa Powder: Dutch processed cocoa powder is the best to use for these brownies. Nice and dark, just like my soul.
• Caster Sugar: Also known as superfine sugar.
• Vegetable Oil: Any neutral tasting oil will do in place.
• Vanilla Extract: Optional but adds a little lift to the overall flavour.
• Raspberry Jam: Use a vegan jam with a high quality fruit content.
• Vegan ‘Nutella’: You can get a vegan version of Nutella in most supermarkets. Tesco and M&S do a great one.

Tips for making Vegan Raspberry Nutella Brownies:

• Vegan Buttermilk – Making vegan buttermilk is so simple, you simply add acid to milk. That’s it. I’ve used apple cider vinegar but you can also use white wine vinegar or lemon juice. Just don’t use malt vinegar. For the love of god!
• Chocolate – Use the best chocolate you can afford, you can really taste the difference with a high cocoa percentage.
• Baking time – These brownies take slightly longer to cook than my other brownie recipes. The brownies in the photos are SUPER fudgy and were baked for 35 minutes. Bake for 40 if you want them a little more solid.
• Tins – I use an 8×8″ square tin to bake my brownies but if you’d prefer to use a 9×13″ tin, adjust your baking time to 30 minutes. Be aware that your brownies will come out thinner.
• Make them Gluten Free – Just swap the plain flour for a gluten free blend (Doves Farm is my favorite)
• Cutting the brownies – We all know cutting brownies can be a pain in the bum. A gooey, mess. Here are a few tips for super sharp brownie squares: Make sure the brownies are fully cold before cutting, I like to rest mine in the fridge overnight. Place the brownies on a large chopping board and run a sharp knife under hot water. Repeat this step after every cut, wiping the knife and running under hot water.

Looking for more vegan treats:

Vegan Oreo Brownies // Vegan Biscoff Cake // Vegan Lemon Drizzle Cake // Vegan Linzer Cookies // Vegan Apple Pie Blondies // Vegan Chocolate and Raspberry Cake //

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