Chocolate Raspberry Fudge Brownies (Vegan Gluten-Free)

These Chocolate Raspberry Fudge Brownies are rich, chocolatey and super fudgy and made with wholesome vegan and gluten-free ingredients. With swirls of raspberries and lots of chocolate chips, they’re the best chocolatey bake.

If you love baking brownies and want to upgrade your creations then these ones are perfect as they are just as rich and chocolatey but also packed with real fruit and are naturally wholesome. They are loaded with better-for-you ingredients like applesauce, coconut yoghurt and cocoa powder and are high in protein, too. They really are a bake for the whole family that you’ll come back to time and time again.

Why will I love these brownies?

These brownies are amazing:

• Rich, fudgy and chocolatey
• Indulgent, delicious and wholesome
• Made with good-for-you ingredients
• Naturally vegan, egg-free and dairy-free
• Easily gluten-free and nut-free
• High in protein, antioxidants and omegas
• Great for the whole family
• Packed with fruit and melting chocolate chips
• Ideal for special occasions or as an everyday bake
• Can be made with other fruits
• Great on their own or with chocolate frosting
• Delicious as dessert with ice cream or as a snack

If you already love the sound of these brownies then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

What ingredients do I need?

You can see the ingredients with weights in the recipe card and you can see my favourites in “shop the recipe” section.

For the raspberry swirls:

• Fresh raspberries: mash some of the raspberries with the chia seeds for the jam on top and then add the fresh ones on top before baking.
• Chia seeds: this makes for a really jammy fruit mix.

For the brownies:

• Thick coconut yoghurt: the thicker and creamier the better, and try to find one with minimal ingredients like Cocos Organic natural or vanilla yoghurt.
• Applesauce: this is ideal for baking healthier recipes with as it adds sweetness and binds the batter. Make sure it’s unsweetened or try mashed banana, too.
• Smooth peanut butter: make sure it’s smooth and creamy for the best batter. You can also use almond or cashew butter or make these nut-free by using tahini or sunflower seed butter.
• Coconut sugar: or you can use caster or light brown sugar.
• Maple syrup: to make the batter soft and fudgy. You can also use agave syrup.
• Plain of GF flour: to keep these really fudgy and delicious. If you need these brownies to be gluten-free, use a GF blend of flour with xanthan gum, or add ¼ tsp of your own.
• Cocoa powder: I use the Food Thoughts cocoa powder which is ideal for baking with and makes for the best brownie batter.
• Chocolate protein powder: this adds protein, sweetness and a delicious fudgy texture to the brownies. I use the Form chocolate hazelnut or chocolate peanut butter protein powder.
• Bicarbonate of soda and salt: for the rise and flavour.
• Chocolate chips: I use the oat mylk chocolate chips from Food Thoughts which are so good and sweet. You can use other chocolate chips or a bar, chopped up.

If you’d like to make the frosting:

• Thick coconut yoghurt: make sure it’s really thick and creamy for the best texture. I like the Cocos Organic natural or vanilla yoghurt.
• Smooth peanut butter: to make the frosting really luscious.
• Cocoa powder: to make this chocolatey and delicious.
• Maple syrup: as above.

Are these gluten-free and nut-free?

These are easily gluten-free as you can use gluten-free flour and to make them nut-free, swap the peanut butter for sunflower seed butter or tahini and make sure all of your other ingredients are free from nuts (like yoghurt, chocolate and protein powder).

How do I make them?

These brownies are easy to make in a few steps:

• Mash the raspberries with the chia seeds: and leave to make a jammy mix.
• Whisk together the wet brownie ingredients: until smooth.
• Add in the dry ingredients: and stir until thick and smooth.
• Fold in the chocolate chips: and stir again.
• Pour into the tin and smooth over the top: swirl on the raspberry jam.
• Top with the fresh raspberries and more chocolate chips: and bake for 20 minutes or until fudgy.
• Allow to cool in the tin: and then lift out to cool more.
• Make the frosting if you like: by whisking together the ingredients.
• Serve warm or allow to cool and frost: and top with more berries and chocolate.

How long will they last?

These brownies will keep for 3-5 days in the fridge in a sealed container but I prefer them at room temperature. You can freeze the brownies, wrapped well, for 1 month and allow to defrost before eating.

What else can I try?

If you are looking for more brownies and bars:

• Chocolate Banana Bread Fudge Brownies
• Chocolate Chip Banana Zucchini Bars
• Chocolate Raspberry Ganache Crumble Bars
• Ferrero Rocher Vegan Flourless Brownies
• Pecan Brownie Cookie Dough Bars

Shop the recipe

Stay in touch

I look forward to hearing what you think of these Chocolate Raspberry Fudge Brownies so please let me know in the comments below and leave a star review above. If you do make these, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest  – please say hello!

With fudge brownie love x

p.s. this recipe was first made with Food Thoughts but all opinions are my own and this blog post is not sponsored.