January 12th, 2012

Raspberry Truffle Brownies

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Makes 12 brownies

Raspberry Truffle Brownie

If there’s a better combination than chocolate and raspberries then I don’t know it. These brownies are dense and truffle-like, with lots and lots of melt-in-your-mouth raspberry flavor from both jam and whole berries. And here’s the amazing thing…they’re low in fat, high in fiber and made with whole wheat pastry flour! But don’t let that deter you, you’d never know it.

I’ve been hard at work developing healthier dessert recipes for the upcoming Forks Over Knives cookbook! I said “healthier” not “healthy” because dessert, no matter how healthy, is an indulgence. But if we’re going to indulge (and we definitely are), why not try to make those treats as nutritious as possible? Developing these treats has been a fun challenge and I’m getting a kick out of experimenting with whole grain flours, natural sweeteners and alternative sources of fat. I also like that the recipes don’t have to be too restrictive; some fats are cool to use in moderation, like nut butters, avocado and chocolate.

But back to these brownies! Valentine’s Day is coming up and you’ll surely want to make these for the one you love. Maybe you’d like to scatter brownies on the bed instead of rose petals?

A few recipe notes:
~This is one of those rare occasions where frozen fruit actually works better than fresh, so don’t worry about raspberries being out of season. The batter is very thick and I’m pretty sure that fresh raspberries would get crushed as you tried to knead them in.
~Use a naturally sweetened fruit spread if you can find one.
~For the dry sweetener, I use Sucanat, but any sugar will do.
~To get brownies as fudgy as possible, be careful not to overbake. These really benefit from chilling in the fridge for a few hours.
~To slice brownies, use a blunt knife (a butter knife or a plastic knife) and dip in water after each slice.

4 oz unsweetened chocolate, chopped

1/2 cup raspberry fruit spread
1/2 cup sugar or other dry sweetener (see note)
1/2 cup unsweetened applesauce
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract

1 1/2 cups whole wheat pastry flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt

1 cup frozen raspberries

Preheat oven to 350 F. Line an 8 inch pan with parchment paper and lightly mist with non-stick cooking spray.

Melt the chocolate in either a double boiler or the microwave. Set aside.

In a large mixing bowl, vigorously mix together the jam, sweetener, and apple sauce. Stir in the extracts and the melted chocolate.

Sift in the flour, cocoa powder, baking powder, baking soda and salt. Mix very well until a stiff dough forms. Fold in the raspberries. Spread the mixture into the prepared pan. It will be very thick, you’ll probably need to use your hands to evenly spread the batter.

Bake for 16 to 18 minutes, they should still be soft and gooey. If a tester toothpick comes out clean, they’re overbaked. Remove from oven and let cool completely. These taste especially good and fudgy after being refrigerated for a few hours.



262 comments to Raspberry Truffle Brownies

  • Sophie

    Thank you. Thank you so, so much.

  • Oh my, this is so going on my ‘things to make next’ list. It looks a-mazing. It is also true, raspberries and chocolate is hard to beat as a combination!

  • ANDREA

    quite literally running to the store to get the ingredients for this right now.

  • I love your raspberry chocolate recipes. The blondies in VWAV I’ve probably made more times than any other baking recipe ever, though occasionally with some variations (e.g. blackberry and nougat chips, rhubarb and strawberry). The raspberry chocolate blackout cake is awesome. We even made it our wedding cake and a fairly foodie-ish guest commented it was the best chocolate cake he had ever had! I also liked the blueberry chocolate brownies in ‘con, though not as much as those two.

    So, with all the praise aside, you can be sure I’ll be trying these. Perhaps for V day if I’m feeling super cheesy (don’t usually celebrate it), or for some other occasion. There are all kinds of “official” cupcake days and Twinkie days and whatnot, so there should definitely be a chocolate raspberry day.

  • When I clicked on this link over from FB, I was hoping to find that you had become a magician and created a brownie recipe with no sugar. But there’s just no way around it, if you want to have a sweet treat, you’re gonna end up eating sugar, in some form or another. This is just a fact of life. There is no magic substitution. 🙂

  • wendy: That’s not entirely true. You can create pretty good baked goods with e.g. stevia. Of course, they won’t be _this_ good, but they can still be very tasty. (With desserts that aren’t baked it’s possible to get even better results without sugar.)

  • Krista

    Thanks! Must go to store for raspberries….

  • Mary

    You should have seen how big my eyes got when I saw this recipe!

  • Mindy

    These look fantastic!! 😀 I have some coconut brownies sitting on my counter right now but these are certainly next!

  • Alexi

    Oh wow!! Thank you so, so much!!!! 🙂

  • What would you suggest as a dry sweetener? I don’t wanna use Splenda or anything like that, and I am woefully ignorant when it comes to these kinda things. Also, would it be okay if I used all-purpose whole wheat flour (instead of WW pastry flour)? Would it affect the recipe at all? Danke!

  • Ehhh, I read your note about Sucanat, noted! Sorry I missed that! Question still stands about the flour, however. 🙂

  • Ohhhhhhhhhhh lovely. I’m about to try this, only with blackberries, because I don’t have any raspberry jam.

  • So excited for this book. Sounds awesome! And these really don’t have *too* much sugar in them for 12 brownies. Maija is right, though, stevia can be a great sugar substitute. I find that it works better in replacing just part of the sugar, rather than all of it, or using it in a recipe that includes some natural sweetness–like banana bread.

  • Isa – these look amazing, and what a fantastic idea – and good use of all the properties of the ingredients! This is just what we needed now, so I’ll be cooking these and reporting back with their deliciousness. *Drool*.

  • tae

    is the almond extract very noticeable? I have a strong aversion to almond extract (or anything marzipan-ish), so i’m just wondering if i will notice/smell/taste it, or if I could leave it out or replace it instead… thanks!

  • Mmmm, these look like my kinda cake! I love making healthy desserts that taste totally naughty, most of them get posted on my blog- I recently made an amazing healthy sticky toffee pudding. I may well have to give these a go now….

  • Giovanni

    I am so excited! Isa, if you wanted to do another combination with chocolate like you just pick a different berry and spread? I thinking blueberry. I mean, they’re not gonna explode. I think I’m just gonna do it. Veganism is about living on the edge.

  • Kristin

    I cannot wait to make these!! They sound amazing! I have all the ingredients so they will be perfect to make tomorrow. I haven’t had a brownie in a long time either so I am so excited.

  • jane

    can these be adapted to be gluten free?

  • Wait wait wait….no eggs???? What a fantastic recipe! Thank you!

  • Elle

    My boyfriend is going to be so happy. :] Thank you!

  • Lisa

    I am SO excited to read this post. Raspberries plus chocolate plus you’re DOING A FORKS OVER KNIVES COOKBOOK?!?!?! How did I miss this news?

  • Mattheworbit

    My partner, who doesn’t cook at all made these today.. Can I just day – they turned out beautifully, and were absolutely delicious! Thanks. they reminded us both of the chocolate thumbprint cookies (his fave cookie ever!) From VWAV.

  • Jane

    Good timing as I’m going to have a baking session this weekend 🙂
    Any suggestions on how to adapt for a 9 inch brownie pan?
    I was going to make the blueberry brownies from V’con but think I might just use this recipe with blueberries instead of raspberry’s.

  • mmm just the photos made my mouth water! These look divine, I love the combination of chocolate and raspberries so will definitely try these 🙂 x

  • Tanya

    I think the whole “I’m going to be productive and clean the house today” has been replaced with- “I need to go to the grocery store NOW!” It will be a good counter balance to the chocolate peanut butter bacon cupcakes my cousin is bringing to the family dinner this weekend… if they last that long! Super excited about the new cook book too!! 🙂

  • Karen H

    Is it possible to bake with only agave or pureed dates as sweetener? I am diabetic and my mom is sensitive to sugar and I haven’t had a lot of success using agave in place of sugar. Please tell me there is hope! 🙂

  • Robyn Mary

    I baked these in a glass 9×9 baking dish and they seem to be very soft (albeit, they are still cooling). Are they normally pretty soft when first taken out of the oven? Will they harden up a bit? Or did I mess them up by using a thicker baking dish?

  • Jacques

    Robyn, if they’re too soft, buy some vanilla ice cream 🙂

  • Lala

    Oh wow! I have some in the oven (with variation) in the oven right now! It smells divine!

    (1) Instead of purchasing a bottle of almond extract, I used about a cup of chopped roasted hazelnuts.
    (2) I was short of unsweetened baking chocolate (only had 2.5 oz) so I added a couple tablespoons more of cocoa and just a touch of oil.

    Taking them to a birthday party tonight so I won’t be tempted to eat them all!

  • These raspberry truffle brownies look so good, just gorgeous.

  • SoleilDeMai

    *WOW* these are really good!!! I baked these replacing the flour with 1 cup of homemade almond flour and 1/2 cup vegan protein powder. After they cooled down, I placed them in the fridge overnight. The result is everything I’d hoped for, thank you!

  • This is fabulous. I can’t wait to make these. Heart healthy for your sweetheart, to boot. Let yr love live long, right?

  • My stomach is grumbling as I read. Screw Valentines Day, I’m making these for myself and eating the whole pan while watching Love, Actually.

  • Sam

    I just made these and I’m not sure I will be able to share it with my dorm hallmates like I promised myself to do! The recipe is absolutely amazing! 🙂

  • ok, this looks amazing! And there’s nothing wrong with “healthier” and not healthy… 🙂

  • I just made these and they are amazing. I didn’t have any baking chocolate, so I used cocoa powder+shortening instead.
    I think I’ve eaten more than 1/4 of the pan, and they haven’t even finished cooling yet. Oops! I’m pretty sure they’re not healthier or lower fat when you eat quite that much at once!

  • Erin

    Ooh awesome! I am eating a lower-fat diet and I’ve been missing baking (I hate recipes for the same old banana bread or bran muffins…they have their place but I want CHOCOLATE!). I am definitely going to make these for Valentine’s Day. Easy ingredients, too!

  • Jael

    These were great except my oven apparently needs to bake them more than 16 minutes. They came out incredibly gooey for me, like uncooked gooey.

    Going to try it again and see if baking it longer helps, but is there a test you recommend? Toothpick comes out X% clean? lol

    • IsaChandra

      They’re supposed to be gooey! Just let them set and chill them for perfect fudginess. If a toothpick comes out clean they’re overbaked!

  • Vesna

    I think I went into a trance as soon as the page loaded. Raspberry and chocolate is one of my favorite combos too! I cannot wait to make these, and with your recipes I never have to wonder if they will turn out or taste good enough–I have made dozens of your recipes by now and they all rock. My husband and I love to cook and have people over and for a while now we have been putting meals together entirely from your recipes. You’re the best.

  • Am not sure that I will become vegan, but I am certainly going to make these. Love Oumi

  • the taste of these are delicious, however, I think I will cook for 20 minutes the next time. even after an overnight chill, these are more like pudding squares. do I mind eating them with a spoon? nope! thanks for the recipe!

  • Tezza

    These are amazing! I had two pieces for breakfast this morning and have just finished devouring another piece for supper. Goey, mouthwateringly good, tangy with fruit, not too heavy, just divine and I will be making these again and again. Thank you!

  • will be making these! <3 <3

  • Betsy

    I made these tonight and I felt like they were a little bit dry and crumbly. It seems that most of the other commenters are saying that theirs were on the soft side. What did I do wrong? Did I overbake? They are still delicious! I will make them again!

    • IsaChandra

      How long were they in the oven? And is your oven temp accurate? Also, make sure to use a metal pan because glass pans can dry out baked goods.

  • Really love your blog – writing, photos, recipes…EVERYTHING. Not veggie or vegan, but am inspired and making these brownies AND Hottie Black Eyed Peas AND roasted cauli today! Thanks and YUM!

  • Carolyn

    Hummina hummina…made these today, didn’t have any whole raspberries so I just left them out, they are dreeeamy.

  • These look FANTASTIC can’t wait to try Isa!

    Thanks!

    Esen
    cookbooksandcake.blogspot.com

  • AmBo

    Is 1/2 cup the amount of normal/white sugar you would use? I’m trying to substitute in some Stevia (couldn’t locate Sucanat), but don’t know how to do the conversion.

  • I made these the other day and LOVED them!!! I never baked with Sucanat but I am glad I used it in this recipe. The brownies tasted more like truffles but that’s what made them even more decadent to me 😉

    For those of you who want to see photos of the recipe step by step (including the thick batter and the fudgy inside) I posted them on my blog for everyone to see for inspiration. http://www.therealveganhousewife.com/?p=120

    Thank you Isa for posting this recipe and good luck with the new Forks Over Knives Cookbook!!!

  • Sue

    I’m impressed with the dry, no calorie sweetener erythritol (I bought a bag of it under the brand name “Zero”). It looks and acts like sugar without bitterness or weird aftertastes. I have not baked with it yet. In addition, NutritionFacts.org proclaims it the only harmless artificial sweetener. Here’s a link to a video describing the potential harms caused by other “fake” sweeteners. Lots of the other videos about nutrition are worth a look, too.

    http://nutritionfacts.org/videos/a-harmless-artificial-sweetener/

  • Ann

    I love you Isa…I mean really, really love you. Please do more of this kind of recipe. I will love you even more….

  • Isa, you are utterly inspiring. I’m making these for my sweetheart now. She’s making my favorite food for dinner, and I’m bringing dessert. Little does she know… 🙂

    Didn’t have applesauce, so I substituted a half can of coconut milk. To bring out the coconut flavor, sprinkled the top with coconut flakes. Also subbed blackberry jam and added a little ginger powder. These are gonna be stellar. Thank you dearly!

  • Clea

    These are really good. I made them in mini-muffin format (24) and they turned out pretty cakey, but delicous. Next time I might bake for 12-14 minutes instead.

  • We just came across your delicious vegan blog! If you are ever in Phnom Penh, Cambodia please come and join us for a meal at our restaurant, K’NYAY Khmer & Vegan cuisine (www.knyay.com). We were the first restaurant in Camodia offering purely vegan versions of traditional Khmer dishes and also a selection of non-Khmer vegan items on our menu. Keep up the fabulous blog! Run, Sern & David at K’NYAY

  • Hwee

    Can I use yugart or sour cream instaedof apple sauce?

  • i just made these tonight and they are wonderful! i followed the instructions exactly. Popped them right in the fridge after they came out of the oven.

  • These are insanely yummy. I ended up subbing 1/3 c of the wheat flour with almond flour, and it came out great. Thank you Isa!

  • Marie the frenchie

    Stupid question, but… why a blunt knife? Feel free not to answer… 🙂

  • Stephanie

    These are sort of similar to the fudgy wudgy blueberry brownies in VCON, but I never put those in the fridge after baking. Should I do the same with those? Because it worked beautifully with these raspberry ones!

  • Chasity

    I made these brownies and fed them to my non-vegan family and they loved them! I also loved how easy they were to make! Thanks 🙂

  • Commenting bc Isa’s Twitter said all non-commenters would be purged. These look scrummy though!

  • Leila

    I think something might be wrong with my oven. I baked these for 1/2 hour and they are still very gooey. A toothpick does NOT come out clean. Also I am very wary about the fact that these are supposed to come out gooey.

  • Hi Isa! I am a big fan of your cookbooks and have made 6 batches of your sweet potato drop biscuits alone in the last week! It’s great to hear that you are contributing to a Forks Over Knives cookbook. My husband, in-laws, and I watched the documentary at Thanksgiving and have been trying as much as possible to have a plant-based diet. (Been beef/pork-free for a couple decades and dairy-free for awhile since my sons are milk-allergic.) These brownies look and sound delicious. I’m out of unsweetened chocolate…I wonder if I could get away with trying 8 oz of semisweet chips and lower or eliminate the extra sugar?

  • these took me almost half an hour to bake through! maybe it was because i used a round pan? but they’re still good! 🙂

  • I made these today in cupcake form and topped it with the chocolate mousse from vegan cupcakes take over the world and a raspberry. They are so cute! Delicious also, obv. Get it, girl!

  • These are so incredibly delicious. My husband and I just love them, and we even sent some to our parents. I love that they’re made with whole wheat.. but you’d never guess.

  • Zac

    Got back from shopping in the midst of a snow storm and realized I hadn’t picked up the chocolate. Rather than going out again, I went with chunky peanut butter as a substitute. The cocoa, raspberries and peanut butter are amazing.

  • This recipe looks amazing! Made my blog’s: “Recipe of the Week”: http://happyrehabdoc.blogspot.com/2012/01/best-of-blogosphere-from-last-week.html. I am going to attempt to make a few adjustments to take the sugar (or sugar substitute) out–may take a few tries but I think it will be totally worth it–looks SOOOO good! Thanks for sharing this! (Love your book Appetite for Reduction btw)!

  • Norah

    I had to throw my entire tin out after eating only one of them … I followed all of the instructions to a T and found the brownies to be really void of flavor and the consistency was so sticky and gooey – not in a good way. After chilling for a while, they only became more unappetizing. I was really bummed out because my boyfriend and I were looking forward to eating some brownies. We spent about $10 on jam, chocolate and cocoa powder and weren’t even able to eat it. I don’t know if the chocolate had much to do with it, but it made the entire brownie overpoweringly bitter. It’s unfortunate. It didn’t seem to rise well at all either. Here’s to next time! This one didn’t seem to be a big success, based upon other commenters’ observations.

  • mhs

    Since raspberries are insanely expensive where I live, could I maybe go with mango, or pineapple? And fig jam? I think I’m going to give that a try…

  • Bex

    So excited for the Forks Over Knives cookbook! You inspire me 🙂

  • I made these tonight and they came out great! I accidentally bought semi sweet chocolate, so I cut down on the sugar a little bit. I would have left them in the oven longer, but I decided to trust the recipe and take them out after 16 minutes. I’m glad I did! After refrigerating, they were very moist and truffle-y and fudgey! Can’t wait for the new cookbook! I already managed to pre-order it.

  • Ken

    sooooo good! I had the hardest time gettting my roommate to stop eating the uncooked batter as I was preparing these! Bought waay too many apples at a nearby farmers market so I made homemade applesauce instead of storebought. I forgot the vanilla extract D: but they were still delicious. Thanks!

  • Siun

    Isa, these look amazing, and I am dying to try them (and I promised them to my secretary). One problem: in the UK there’s no such thing as “whole wheat pastry flour,” or even “pastry flour,” for that matter. Any suggestions? Baking is not my forte, and I didn’t want to guess and end up with a complete disaster!! Thanks!! (P.S. Vegan with a Vengeance and Veganomicon made a massive difference to my life!)

  • Katy D

    I made these on Saturday and wow, delicious! I doubled the recipe and baked it in a 13×9 glass baking dish. I think its the glass that dried out the outside pieces slightly, but other than that, they were awesome. I did get a complaint that the almond extract flavor was too strong, but maybe in a standard batch that would have been fine.

    Can’t wait to see more of your no-oil recipes in the FOK cookbook.

  • Siun

    They taste fabulous! Thanks.

  • Melissa

    So COOL that you are working with Forks Over Knives on a new cookbook. I will be first in line to buy. FOK was the reason I went vegan… and you are the reason I’m able to stay a vegan. So THANK YOU!!!

  • Kelly

    These are awesome!! My husband and I took a taste before they were chilled, and we looked at each other and said, “DAMN!” These are amazing, seriously. These brownies could bring about peace in warring countries. Isa, you are a visionary and a gift to the world. 🙂

  • I just made them. and oh my oh my, they are delicious. I made them with strawberries instead because my grocery store didn’t have any frozen raspberries.
    only thing was that I was too impatient to let them cool down completely before slicing them up. and it made such a mess and totally ruined the look of the brownies. now that they’ve been in the fridge for a little under an hour i can already see how important it is to let those cool down.
    oh well, next time. 😀

  • Melissa

    WENDY: Nunaturals Stevia Baking Blend is the answer to the baking without sugar woes.
    I use it exclusively for stuff I bake for me/my family/friends. I’ll still pull out the sugar for bake sales, etc. but for my normal baking, it’s all stevia. The blend you can use 1 for 1 for sugar… though I’ve had the best luck reducing slightly. I use about 2/3rds the amount of baking blend as I would sugar. The blend has gums and such that add bulk, so the texture doesn’t get wacked out.

    I use it in my homemade ice cream/ frozen soy yogurt, too. It’s awesome!

  • Melissa

    And I’m super excited to try these. I HATE cakey brownies with the fire of a thousand burning suns so these guys look like they’ll be right up my alley, texture-wise. 🙂

  • Andie

    OH. WOW! Just made these and they are incredibly, amazingly delicious. Decadent, flavorful, gooey magic. Thank you, IsaChandra, for your wonderful recipes. Wow. Wow!

  • Right on man! Those brownies look super good. I totally dig all your recipes and can’t wait to try these.

  • GhotiGrrrl

    Any suggestions for making mini-brownie-bites-OF-THE-HEAVENS? I’ve got a mini-muffin pan that’s been judging me from beneath a moderate layer of dust for a while now… plus I feel like I’m having smaller portions when I use a mini-pan, regardless of how many are actually consumed.

  • Liz

    Made these early this morning and took them to work for a potluck. Some people really, really liked them. Others were “meh” (they were too polite to say so, but I could tell). I thought the texture was great, and it was generally tasty, but there was a slight “vitaminey” aftertaste that I can’t pinpoint, and I have no idea what it might have been from since nothing in the ingredients list would taste vitaminy. Any ideas?

  • Courtney

    These were delicious!!! Will make again and again. You really do need to refrigerate them for a few hours, so allow time for this step. Highly recommended!

  • Woah my god, these are perfect.

  • The Lonely Vegan

    Is the whole wheat pastry flour noticeable? My family gets really mad whenever I try to bake something healthy, but they need it. These brownies look awesome!

    • IsaChandra

      I’m not really sure how it would be if you don’t use it often, but no one who I fed these too noticed it. But you can do a mix of wwp and ap if you’re worried.

  • Brittany

    Oh. My. Gosh. Isa–These are UNBELIEVABLE. I had to use Oil as i was out of Applesauce (defeats the purpose, i know, but i’ll fix it next time). I have a convection-only oven, so i took the temp down 10 degrees. next time, i’lll probably take it down 20, but WOW. I made a double batch and everybody couldn’t stop talking about them!! (especially the omnis!!!!)
    THANK YOU THANK YOU THANK YOU!!!!!

  • Patricia Grodberg

    I love you. ’nuff said.

  • Almira Tanner

    Not sure if this is a silly question, but would these work in a pyrex? It’s pretty much all I’ve got.

  • Amy Gavin

    Wow…those are delicious. I love the addition of the almond extract for some real sophistication. The texture and the whole raspberries…there is nothing I don’t LOVE about these. Thank you!!!

  • Kelly

    Just a btw, I made mine in Pyrex with parchment and had success.

  • Aander7

    I also bow down to you Isa and these truffle brownies! I’m trying to help my dad lose weight and he has a sweet tooth like me, so it was fun to show him a less fattening way to indulge a little. Is there any way to get nutritional info on the 12 brownies, as far as fiber/protein/calories? It’d be super helpful, thank you again Isa.

  • Darjeeling

    These are great! Can’t believe something low-fat is so rich! I made them in a lined Pyrex without incident. I actually liked these best after they’d been out for a day and (the few remaining ones) were a little drier so maybe I’ll just cook a tad longer next time.

  • Riodama

    These are so rich and delicious. Isa, you rock!

  • I’ve made these twice now, and I can’t seem to get them quite right. The first time I baked them for 16 minutes and they seemed dry, so I decreased the baking time to 14 minutes the second time, and they still seem dry. I really want to love them, I think maybe I’ll try substituting oil for applesauce next time and see if it helps. (I know it’ll make them less healthy, but they are a treat after all!)

  • […] his family are coming over for dinner on Saturday night, and I’m totally going to make these raspberry truffle brownies from The Post-Punk Kitchen for […]

  • OmahaScratch

    These look AMAZING!! I am just starting off trying to bake vegan and gluten -free. These look easy enough and delicious! I plan to make these next week, but sub out the flour with AP Gluten free flour. Wish me luck!!

  • Thanks, Isa! These turned out great. I baked for 19 minutes and the edges dried out so I will definitely stick to the recommended 16-18 minutes bake time next time. Also I did find that I needed to add a little more applesauce (maybe a tablespoon?) to get the batter wet enough to mix. I’m gathering that the preserves are critical but I wonder if there’s a way to change these into mint chocolate truffles? I love me some mint. 🙂

  • Wow!!!! I tried a gluten free rendition with coconut flour and kinnikinnik flour mix. SO GOOOOOD!!!!

  • Ashley

    Question! Do you have to use fruit spread at all???? Can you substitute it with something else? I just want straight up chocolate!

    • IsaChandra

      You would have to sub it for something. It adds sweetness and texture, too. Not sure what I’d sub with…applesauce? Might be too cakey.

  • Sarah

    I was literally JUST complaining to my friends a few days ago about how I haven’t found any good vegan brownie recipes. They are all too cakey. If I wanted chocolate cake, I would bake a cake. I want brownies that are dense and fudgy to sink my teeth into. Something EXACTLY like these brownies. They have seriously changed my life. I think I could have baked them for a couple minutes longer since my oven is old and temperamental (even after cooling in the fridge for a few hours, they are still super duper gooey) but I am so in love with them, it doesn’t even matter. I am encouraging my roommates to eat them so I don’t eat them all! Thank you so much for this recipe!!

  • Melissa

    I made these last night. SOOOO good! I used pumpkin for the applesauce (I just prefer the texture it gives over the more cakey applesauce) and did 2 parts ww pastry to 1 part garbanzo bean flour (for extra fudginess). 1/4 c stevia baking blend replaced the sugar. They looked just like the picture and made my SO go “holy. crap.” Success! Had one for brekkie today (ha) and sent the rest to work with my SO to prevent me eating them all. And I don’t even LIKE raspberry/chocolate combos typically. Thanks Isa! This one is a keeper. 🙂

  • Nicole

    Do you have any openings for a taste tester? I’ll work for free 🙂

  • Made these last night and they were delicious! Thanks for the recipe!

  • Mmmmm! Heaven. Well done Isa – you hit this one out of the park!
    Really looking forward to the Forks over Knives cookbook. So glad to hear that you are in charge of dessert!

    Here is how mine turned out:
    http://theveganapprentice.blogspot.com.au/2012/02/raspberry-truffle-brownies.html

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  • ksaras

    i made these last night, following the recipe without any variation. they turned out really well. i can taste the whole wheat pastry flour (not a bad thing, but some might readers might prefer to sub something else). next time, i’m thinking i might add a little espresso in with the cocoa powder and use a richer chocolate than cheap ole baker’s. all that said, i was very pleased with the recipe as it is, and i recommend it!

    some notes: they came out of the oven goopy – they almost seemed uncooked. i followed isa’s directions, though, and didn’t worry. i let them cool, i put them in the fridge, and then i waited. i didn’t think about them till this morning (ha! yes, hard to do!), and when i cut into them, they were the perfect fudgy (i.e., no longer goopy) consistency! my non-vegan office is happily eating them up now.

  • […] If anyone from the office is reading this, thank you for trying these, and the recipe is available right here (but I’ll post it at the end as well just to make it that much easier… […]

  • Hey Isa! I made these yesterday night and left them to chill in the fridge like you said. I sent them off with my Dad to take them to his office and share with his colleagues, who later emailed me saying they were delicious, asking for the recipe, etc. I also tried one, and wow, were these good! Seriously, raspberries and chocolate. Perfect combo. Thanks for these, and, I hope you don’t mind, but I posted the recipe onto my blog (with links back here, of course!). 🙂

  • Kate

    I’m making these tonight…so excited. You’re a star Isa!!!!!!!!

  • […] making Curried Red Lentil, Swiss chard, Chickpea Soup and Raspberry Truffle Brownies for my husband and the picnic dinner we are taking to the Elk Refuge (this was something we did on […]

  • Kate

    Yummy yummy yummy. Boyfriend tried them and paused then said ‘wow these are perfect….’

  • Made these for grandma for Vday. wow. we’re all smitten. they’re YUMMMMAZING!

  • Shayna

    I made these for my boyfriend for Valentine’s day, and they are amazing!!! However, I needed to put them in the oven for possibly 7 minutes longer because they are really more of a pudding consistency, however I received zero complaints about it, this was just my judgement more so. 🙂 It’s probably just my oven, and I’ll know better for next time!

    Thank you so much Isa!

  • RedBeetsRock

    Made these tonite for dinner and did a rapid cool by sticking them in the freezer for about 1.5 hours. Not bad! Also, if you want extra insane chocolate-y goodness, use black cocoa powder- it was all I had on hand, it made them taste extra delicious!

  • Sarah

    The baking time must be wrong here–kind of effed up my valentines day!!! 🙁

  • Zach G

    I’ve made your recipes before, and EVERY ONE has turned out amazing… except these 🙁 What did I do wrong? I made 2 different batches and followed the recipe exactly, but there’s this “weird” flavor to it that I can’t really describe. My friend definitely agreed.

  • Kate

    I’m going to stop posting about my love for these because it’s getting a little pathetic….My rather large meat eating friend text me to say ‘thank you for the brownie, it was delicious.’ On hearing about this, boyfriend instructed me to hide them. I also got to use up this strange tasting (expensive!) all natural cranberry and raspberry superjam fruit spread that had taken residence in my fridge. Righhht, on with the beet burgers even though cooking brown rice frightens me.

  • […] Raspberry Truffle brownies are the best brownies in the world, and everyone agreed! We all loved them!! […]

  • Laurel

    I made these with strawberry instead of raspberry, and I think they are delicious. A couple of my (non-veg) friends, though, hated them. This might just be a divisive recipe.

  • Rebecca

    I froze them and have been warming one up at a time. This is the only way I can keep myself from devouring the whole tray inonesitting. Can’t decide if I like the blueberry version or this one better!

  • Susan

    These are wonderful, but my family did not like the strong almond taste from the extract which took away from the chocolate & raspberry flavors we were hoping to have dance on our taste buds – instead it was an almond extra dance party of one. Unless you REALLY like that flavor, I would recommend leaving it out as I plan to next time (using extra vanilla instead). I think they will be amazing & perfect then 🙂 **I did use exact measurements and follow the recipe to perfection, so I didn’t add extra almond or anything like that, just to clarify.

  • Isa these are totally amazing! Thank you! I made them for v-day & we can’t stop eating them, yesterday I had two for breakfast with ice cream! I left out the almond extract because my husband hates it but hopefully sometime I can sneakily bake myself a batch so I can include it.

    In response to people who are saying the cooking time is wrong, do you have oven thermometers? Did you let them cool? Mine came out perfect with 18 mins cooking time, cooling & then refrigerating as the recipe advises.

  • […] I baked vegan Raspberry Truffle Brownies. Chris is a big fan of having berries and sweet fruits in his desserts so I thought he’d love these. I got the recipe from Isa Chandra’s site, Post Punk Kitchen. […]

  • […] I baked vegan Raspberry Truffle Brownies. Chris is a big fan of having berries and sweet fruits in his desserts so I thought he’d love these. I got the recipe from Isa Chandra’s site, Post Punk Kitchen. […]

  • […] I’m not a huge fan of the documentary “Forks Over Knives,” but it’s nice to hear that there’s a cookbook coming out. You don’t want to lecture people without also offering them some recipes. It’s even nicer to hear that Isa Chandra Moskowitz is doing the dessert section. She posted one of the recipes on the site, and it looks too tasty for its own good: raspberry truffle brownies. […]

  • […] dessert, we decided to make raspberry truffle brownies from the Post Punk Kitchen. The starter plate would be avocado eggrolls (yes, inspired by the […]

  • Kate

    I found your site a few weeks ago and made these brownies this weekend. They were great and my family loved them! Thanks for the great recipe! I’ll need to try more things from your website and cookbooks.

  • NC

    I could spend all day languidly licking the batter out of the mixing bowl with my fingers. This recipe is EVIL!!!! (I am hopelessly corrupted…)

  • alice

    Love the sound of these, will have to try asap! Just wondering, by applesauce do you just mean stewed apple (not sure we have it/call it the same in ireland)…and if so i was wondering do you think maybe i could try substituting apple pulp? (am quite obsessed with juicing lately, and like to try to use the pulp in baking..)
    thank you (“,)

  • Amie

    I made these this weekend to test them out for a brownie bake-off contest my work is having next week. My fiance thought they were the perfect brownie, but I’m a little concerned they won’t be sweet enough for the general population. Any suggestions on how to sweeten them up just a little? I’m thinking about using the blueberry recipe from V’con instead, but I won’t have enough time/supplies to test out that recipe too. Any help anyone can give would be MUCH appreciated. I’d love for a vegan brownie to win the contest! 🙂

  • […] My consumption of desserts/sweets in the past few weeks has dwindled (a very good thing), but I decided to reward myself with a vegan chocolate treat. I found a recipe for “Raspberry Truffle Brownies,” which I turned into cherry brownies (we didn’t have raspberry jam around the house). They are not your typical fudgy brownie, but they’re not bad. The recipe came from: http://www.theppk.com/2012/01/raspberry-truffle-brownies/ […]

  • Bluebirdwhobird

    I love that you’re doing ‘healthier’ desert options !
    We put our son on a wholefood diet with minimal if not non existant sugar intake and everything homemade, no factory processed foods at all (one of many reasons I LOVE your site).
    Our families gasped at the thought of him missing out on brand name chocolate bars, ice creams and other childhood treats.
    Now I can prove to them that, sometimes, he CAN have his almost healthy cake… and eat it ! 🙂
    Thank you !

  • Emily

    I put mine in for only 15 minutes and they were overcooked.

  • Liz

    Do you suppose I could double this and bake it in a sheet cake pan? I’ve got to have more than twelve . . . family of five, so we need at LEAST four apiece . . . 🙂

  • […] was very proud of the raspberry-fudge-brownies I adapted from the PPK website. They’re sugar free, rich, gooey and especially good with my raw chocolate icing on top. I subbed […]

  • taylor

    I made these last week with strawberries instead. (raspberries are too expensive now) Many of my non veg friends said they liked them, so that’s nice. I have to admit I wasn’t in love with them…. don’ t know …they didn’t do much for me. I think it had to do with the whole wheat flour and even though it’s not ‘healthy’ I would add more sugar… they didn’t seem sweet enough
    I used brown sugar

  • hannahkate

    Just made these for the 4th time and I adore them. Personally I don’t like them with almond essence but then i’ve never been a fan of the flavour anyway. I’m just about to take a double amount over to a friends for a girls night in so we will have to see what my 7 non vegan friends think. I think it highly unlikely they will notice anything at all other than that they are some of the best brownies ever!

  • […] then have the fight the temptation to eat them all.  I adapted a single-serving recipe from the Post Punk Kitchen blog – this recipe works pretty well since the ingredients are basic and this fits nicely into a […]

  • Isa, I love using your dessert recipes when I make cannibutter/ cannioil~ I don’t even taste the weed and they always come out too good! It’s hard to only eat one 😉
    I just popped this in the oven using cannioil, a mashed banana, coconut palm sugar, and an added packet of wheat grass powder. It just seemed like a good combo with the rasp +choc (also thickened up the batter) Also tossed in Macadamia nuts. All organic! Can’t wait to taste ’em!
    urpdurp.blogspot.com

  • Ailee

    Thank you for the healthier dessert option!

  • Rebecca

    Delicious, especially after thoroughly chilled. So truffley and fudgey! I made a blueberry version because my husband doesn’t like raspberries (crazy man:) and they were wonderful.

  • Monique

    Oh my friggin´ god, these were by far the best brownies I have ever made (and I have made quite a few batches in my day). I will be making these time and time again. Thanks Isa, you are a star!!

  • Monique

    ps – I used Dutch appelstroop instead of jam (essentially very thick apple syrup with no added sugar) and sweetened apple sauce instead of the unsweeetened variety and the batch was just the perfect amount of sweetness for this household.

  • Laila

    These were so incredible! I just made a triple batch, and I can honestly say that I think that they are some of the yummiest brownies that I have ever had the pleasure of eating. I was a little nervous that they wouldn’t turn out right because of tripling the recipe, but all three batches were delicious. Isa, you are my kitchen goddess. I have never made anything of yours that didn’t become a new favorite. Thank you!

  • […] can find the recipe for the brownies over at the Post Punk Kitchen (home to all of my favorite vegan baking recipes). I used blueberries instead of raspberries, but […]

  • Star

    I made these the other day with a couple of changes. I used all purpose flour instead of whole wheat (what I had), left out the almond extract since I didn’t have any and I used semi-sweet chocolate chips instead of unsweetened…oh and I also added 1/8 of a cup of oil to the chocolate as it was melting.

    I added the oil because I have never baked with applesauce (I’m not vegan) before and from the little reading I did, some people noted that baking with applesauce led to a cakier texture? Next time I will leave the oil out as I really don’t think this recipe is at any risk of being caky.

    I will also go for the unsweetened chocolate chips next time since it’s ALMOST too sugary with the semi-sweet. I used semi-sweet since it was what I had on hand and there were quite a few comments saying that this was not sweet enough.

    I ended up cooking this for probably close to half an hour and the middle still was not cooked enough. I took it out because the sides had firmed up and this recipe warns against overcooking. However, even after refrigerating overnight the middle is still the consistency of a rather thick, fudgy pudding rather than a brownie. The sides that firmed up taste delicious, though. The pudding part tastes just fine as well but since I was looking for a brownie, I was a little disappointed. I DID use pyrex lined with aluminum since the only non-pyrex baking pan I had was too big. Maybe that had something to do with it, I don’t know. Next time I might try mixing the mixture halfway through so that the sides don’t get too baked with the middle not baked enough. That and up the bake time significantly. Also, the additional little bit of oil might’ve had something to do with it but I don’t think that’s the entire reason as I didn’t really add THAT much oil to the recipe.

    For me, the raspberry jam added a nice fruity tang to the chocolate and I loved it. My fiance did not like it though and he’s rare to criticize anything I make. However, it’s just because he doesn’t like fruit with his chocolate…go figure….who doesn’t like fruit with their chocolate?! 😛

    Overall really yummy and once I figure out a way to make the whole thing a bit more brownie-like rather than pudding-like it will be perfect. Probably one of my favorite brownie recipes to date…even with the texture issues.

  • These look heavenly! I just recently came across your blog (though I know you’ve been popular for a while). I can’t wait to explore it more!

  • […] recipe is inspired from the Post Punk Kitchen’s Raspberry Truffle Brownies, but I changed the recipe around. I made a big double batch of these brownies because we had a lot […]

  • […] can find the recipe for the brownies over at the Post Punk Kitchen (home to all of my favorite vegan baking recipes). I used blueberries instead of raspberries, but I […]

  • […] Punk Kitchen (Their recipe for Raspberry Truffle Brownies is a must try and the best thing I have ever eaten in my entire life – pictured in this […]

  • […] THE RECIPE Inspired by Cook to Bang’s Pinch Your Ass-Berry Brownies; adapted, slightly, from Post-Punk Kitchen’s Raspberry Truffle Brownies. […]

  • Critter

    Ok, so my local natural foods co-op sells individual vegan rasberry brownies, they’re great and I love my co-op, but they’re a bit pricey. That being said…soo need to make these. They look delicious and fudy and amazing. Love the simpleness of the recipe too.

  • Shawna

    I just made these and they turned out awesome!! They are super rich and go great with plain Almond milk!!

  • Wow, amazing! Kinda hungry now 🙂

  • […] biscuits with something missing from them. In fact, I like that policy for most any food. Vegan raspberry truffle brownies, for example, are not brownies that someone messed up by removing the eggs and milk. Nope. They are […]

  • Sue

    Dear Haters, if you followed the recipe, you get exactly what is described in it – a fudgy, slightly bitter, yet sweet and delicious raspberry truffle brownie. That’s what it tastes like. If you don’t like it, then you don’t like raspberry truffle brownies just like I don’t like stewed tomatoes. Guess what I do with stewed tomatoes? That’s right, nothing. So instead of bashing the recipe just accept that you are not a “raspberry truffle brownie” kind of gal and move on. We the “raspberry truffle brownie” kind of people LOVE this recipe. As for those who modified the recipe and it didn’t work out… It happens. Try Isa’s version, for real. Peace.

  • Melina

    Yummy! I just made these and it turned out delicious. Today went to buy all ingredients, except got fresh raspberries (expensive ones were too pricy) and froze them myself. (Does anyone know why frozen ones are better than fresh?) I only used about 1/3 cup of berries as I did not want too soft and too puddingy. Oh, and added few walnuts – yummy.

  • Turned out great! I added a tad of oil into the batter and a little more apple sauce and raspberries. Then I baked it for 20 minutes. It’s chewy and fudgey but just perfect.

  • […] 15. Apple Sauce: Using unsweetened apple sauce in vegan baked foods is not only a creative way to replace eggs, but also cuts down on cholesterol. Use ¼-cup applesauce for every egg the recipe calls for, like in raspberry truffle brownies. […]

  • […] 15. Apple Sauce: Using unsweetened apple sauce in vegan baked foods is not only a creative way to replace eggs, but also cuts down on cholesterol. Use ¼-cup applesauce for every egg the recipe calls for, like in raspberry truffle brownies. […]

  • […] been wanting to try this recipe since I saw it on The Post Punk Kitchen website a week and a half ago. Tonight, it was go […]

  • […] Raspberry Truffle Brownies, Vegan Carrot Cake Cupcakes, Vegan Dark Chocolate Cupcakes, Sunshine Citrus […]

  • Amber

    Unbelievable. SOOOOO good. How do you do it Isa? You are magical. I did 1/2 the sugar and a dropper-ful of liquid stevia and it came out wonderful. My stevia-hating friends couldn’t taste it.

  • […] fand ich dann Raspberry Truffle Brownies   (natürlich habe ich die Zuckermenge reduziert…) und musste gar nicht mehr überlegen. Dazu […]

  • Leah

    You’ve given baked goods back to me! I have been pretty good at vegan cooking, but baking has eluded me. You are amazing…thanks for all the great recipes!

  • Tracy

    Wow, these turned out really really tasty! We used my mom’s homemade plum jam, and it adds this very pleasant tang!
    Me and my best friend made it for a gathering I am having tonight, but we ate half the pan! Worth it!

  • Julia

    This looks so good! I’ll have to try it. I love brownies and love raspberris! What a great combinaton.

  • […] for the party. Brownies. Can’t go wrong! Unless you are having a bad baking day. These Raspberry Truffle Brownies probably would have rocked had I had better […]

  • Krista

    I recently bought the “Forks Over Knives” cookbook and was reminded how much I enjoyed this recipe. So I made it again. I’m very picky about brownies and I really like these. It’s amazing that these work, being so low in fat and sugar, but they really do–so fudgy and mmmmm, the berries! I look forward to trying your other dessert recipes in the book.

  • […] made the Raspberry Truffle Brownies from the PPK. They were everything I’d hoped they would be, based on Isa’s enticing […]

  • […] and hoarding gifts for a while now. So today is Day 1. For Day 1 my beloved received a pan of Raspberry Truffle Brownies (made from a recipe from the Post Punk Kitchen) and a note telling him this is Day 1 and that there […]

  • Ash

    Starving student here who follows your site (with Mad love) and can’t wait to try ’em out. Almost too healthy for me. <3

  • ula

    that is sooo good! after baking it in the afternoon i put it in the refrigerator over night and…yes…had some for breakfast…
    i’m not a very experienced baker but i was thinking that it could be really good with a little alcohol in it, for example kahula or bailey’s… do you think it would be a good idea? if yes, how much would you add?
    thanks for the recipe!

  • Abigail

    These. Are. Incredible. The inside is SO trufflesque and delicious and I have totally just eaten them all myself. THANK YOU!

  • MissKacey

    Sadly, this has been my only failed recipe from you. I think the mistake I made was using a dry sweetener instead of agave or just my regular organic granulated sugar. Other than that they would have been super tasty, but as it was they literally had no sweetness to them AT ALL. I was beyond depressed that they didn’t come out. Oh well, I’ve give it a try again with agave instead of sucanat 🙂

  • Mony

    If I can’t find whole wheat pastry flour can I substitute regular pastry flour or all purpose flour?
    Also, can I use brown sugar? I am making these for a friend who is vegan and she substitutes maple syrup for sugar…just wondering if it needs to be a granular sweetener ( as you have in the notes).
    Thanks!

  • My mouth is watering just looking at these brownies… I wish desserts COULD be healthy!

  • Rachel

    This was awesome, I added 1/4 cup of grated beets too, thanks

  • […] I just made these raspberry truffle brownies from the Post Punk Kitchen to take to my neighbours and they're delicious (and vegan)! They were […]

  • Marc

    I just baked a batch and substituted frozen mango for raspberries. Thanks for the recipe!

  • Argh, I’m dying to try this recipe but you can’t get applesauce in Ireland! I’ve tried making my own applesauce for brownie recipes but they always come out ridiculously sweet and unpleasant – any ideas for substitutions??

  • Kazmoomin

    Om to the nom! These are AMAZING. I’m sitting here eating one as I write, having totally impressed several friends and my sister with these over the weekend (all of whom are non vegan, don’t think they quite believed there was no dairy or eggs hiding in there). I replaced the almond essence with some orange extract and used 75% cocoa dark chocolate as I didn’t have any unsweetened stuff. They turned out to be probably the best chocolate brownies I have ever had, and I am something of a brownie fiend. This recipe has gone straight onto my all time favourites and I can’t wait to bake another batch!

  • Eva

    Jaysus, the are incredibly good. My mixture was too dry ( I’m not a measurer, as such 🙂 ) so I added a few splashes of almond milk which incorporated everything well.
    I’m a new vegan and will be taking these to family tonight- family that will, without a doubt, be blown away by the fact tha it’s not all tofu and broccoli!

  • Eva

    Reading the above comments,I’ve just realised why they were dry- I steamed and mashed apples to make the applesauce. I don’t think applesauce means what I think it means….( I’m in Australia)

  • I got the Forks Over Knives Cookbook for Christmas and was so psyched to see the desserts your recipes! So awesome, congrats on that, and I cannot wait to make these!

  • […] Hace mucho, mucho tiempo, una amiga y yo quedamos en irnos de cena. Mucho tiempo son dos años. Todos los veranos, un grupo de periodistas nos reunimos para cubrir el Festival de Mérida en un bar en el que ponen un “menú de Festival” francamente penoso. Mi amiga es de La Serena, conocida por sus famosos quesos (aunque poner esto en un blog vegano no pega nada). Llevamos dos años “haciendo una cenita” en su casa, con productos de La Serena. Yo quedé en llevar un brownie. E hice dos, por aquello de no llevar algo que no hubieras hecho anteriormente. La receta es de Isa Chandra Moskowitz. […]

  • Alaina

    I made these and they came out great! Even though I may have overcooked them a tad, when I tested them first time the toothpick was like super batter, so I put them in a bit longer, till the toothpick came a little like totally oncooked batter. My oven also sucks.

  • […] Hace mucho, mucho tiempo, una amiga y yo quedamos en irnos de cena. Mucho tiempo son dos años. Todos los veranos, un grupo de periodistas nos reunimos para cubrir el Festival de Mérida en un bar en el que ponen un “menú de Festival” francamente penoso. Mi amiga es de La Serena, conocida por sus famosos quesos (aunque poner esto en un blog vegano no pega nada). Llevamos dos años “haciendo una cenita” en su casa, con productos de La Serena. Yo quedé en llevar un brownie. E hice dos, por aquello de no llevar algo que no hubieras hecho anteriormente. La receta es de Isa Chandra Moskowitz. […]

  • Krysia

    Thank you! I love this recipe. It’s just perfect for V day! <3

  • I made these for my son’s pre-school Valentine’s day party. Total win! Thank you Isa, you have been helping me make non-boring vegan food for my son since he was born 🙂 You’re great!

  • Maren

    Do you think this would work well with other fruits or is the TANG of the raspberry really necessary? Strawberry or cherry? Just subbing the appropriate jam and frozen fruit?

  • Silvia

    Mmm… I am making a grocery list of things I need to make various recipes of yours. I see a few things that I definitely need to add!

  • Hannah

    Yummmmmmmmmy! For the person that asked about pastry flour I just used half whole wheat flour and half all purpose flour and they turned out great.

  • Livi

    I’ve made these 3 times in the past week. (and will make another batch – i don’t usually use preserves, so i figure might as well make brownies for when i am blue). I made one with mint extract instead of almond, and while they were deliciously amazing, the “truffle” aspect was lost. I feel it’s the almond extract that = truffle. the mint just made it one forking good fudge brownie.

    (I’m going to assume that almond/vanilla/mint WITH raspberry and chocolate is just one flavour too many). I’ve also bake it for 15 minutes isntead of 16. I find 16-17 borders on that “overcooked” stage, and I have a oven therm.

    I just love that they aren’t that sweet at all, not a lot of sugar (I made one with sucanant and some with coconut palm sugar).

  • Pauline

    I haven’t tried these yet (going to this weekend) but to the people who question the cooking time, I have to say that I had trouble with everything I baked — either came out over- or underdone — until I bought an oven thermometer and found out that my oven was seriously under-heating. That oven thermometer changed my life. Could this be the problem with some of you?

  • Any ingredient to replace the applesauce? We don’t have it in Brazil…

  • AmySue

    Marina, you can make your own applesauce really easily. Just peel and core some apples, put them in a saucepan with a tiny bit of water, and cook until mushy.

  • Noelle

    These look amazing but quick question, do you defrost the raspberries first or lot them in the recipe still frozen? Thanks!

  • Kat

    Can I use a gluten free all puspose flour instead of whole wheat??

  • Charli

    I just made these and wow. They were simple, and the results were amazing. I’m testing veganism this month, and having tried two of your recipes now I am excited at how much easier (and tastier!) a vegan diet is than I initially thought. You and your recipes are awesome thank you so much!

  • Denise

    I made these and they came out really gooey… like, too gooey. The batter tasted delicious, but I’d prefer my brownies to be brownie consistency.

    any suggestions? I left them in for at least 25 minutes.

  • Alice

    I served these with chocolate and vanilla Swedish Glace ice cream for dessert at my last vegan dinner party, and even the meat eaters said they were the yummiest, gooiest brownies they’d ever had! Thank you! 😀

  • […] 15. Apple Sauce: Using unsweetened apple sauce in vegan baked foods is not only a creative way to replace eggs, but also cuts down on cholesterol. Use ¼-cup applesauce for every egg the recipe calls for, like in raspberry truffle brownies. […]

  • Justin

    These are quite good! Agree that they definitely need to be refrigerated afterwards, as they tended to be quite cakey and rubbery post baking. Refrigerating seemed to magically make them better in both texture and taste. I couldn’t find any vegan baking chocolate so I used a Lindt 70% cocoa (which was vegan)

  • […] you might not have on hand is frozen raspberries. Luckily I had a bit leftover after making the Raspberry Truffle Brownies from the PPK and throwing some in Bowle for my houswarming party. In case you’re curious, […]

  • […] used a recipe from the Post Punk Kitchen blog for Raspberry Truffle Brownies and made a few slight […]

  • […] sometimes cooking in general) is rather hit and miss. My first dish – raspberry brownies from The Post Punk Kitchen – turned out rather wonderfully. However, my attempt at black bean cookies actually earned a […]

  • Julia

    Yummy! I’m not a big fan of chocolate and raspberry together so I used marmalade and a little splash of orange extract. They turned out great! All your recipes do! And in my world, “healthier” means I get to eat the whole pan.

  • Mathilda

    Made this for a dinner with friends last night and this is the first recipe that I wasn’t a fan. I’m going to guess it was user error though because every other recipe on this site/in the books has been amazing. After reading through the other reviews, I would recommend trying this recipe before serving to guests because it seems it may be difficult to get just right the first try. I made the pumpkin chocolate loaf as a backup and that was delicious!

  • […] בראוניז טראפל פטל (מתוך: Post Punk Kitchen) […]

  • Andy

    These are absolutely “off the hook” good!! Joined plant based revolution about 2 months ago and these little yum yums can go up against any oily/fatty brownie AND WIN! Great recipe. I doubled recipe and put in same 8″ pan making very thick layer. NOT a good idea. Go with larger pan if u are doubling recipe otherwise outside gets done and middle is not done at all.

  • […] From Post Punk Kitchen: Raspberry Truffle Brownies […]

  • Howdy! I could have sworn I’ve been to your blog before but after going through a
    few of the posts I realized it’s new to me.
    Anyways, I’m definitely happy I found it and I’ll be bookmarking
    it and checking back often!

  • […] 15. Apple Sauce: Using unsweetened apple sauce in vegan baked foods is not only a creative way to replace eggs, but also cuts down on cholesterol. Use ¼-cup applesauce for every egg the recipe calls for, like in raspberry truffle brownies. […]

  • […] I baked vegan Raspberry Truffle Brownies. Chris is a big fan of having berries and sweet fruits in his desserts so I thought he’d love these. I got the recipe from Isa Chandra’s site, Post Punk Kitchen. […]

  • […] I baked vegan Raspberry Truffle Brownies. Chris is a big fan of having berries and sweet fruits in his desserts so I thought he’d love these. I got the recipe from Isa Chandra’s site, Post Punk Kitchen. […]

  • […] vegan baking, but hate broadcasting to the whole dinner party that HEY I MADE A VEGAN DISH TO PASS. These truffle brownies help me make sure I still keep all my friends and I don’t have to use butter or eggs. […]

  • […] raspberry truffle brownies recipe uses a mix of jam and frozen raspberries to help create a sweet, unique […]

  • […] Hace mucho, mucho tiempo, una amiga y yo quedamos en irnos de cena. Mucho tiempo son dos años. Todos los veranos, un grupo de periodistas nos reunimos para cubrir el Festival de Mérida en un bar en el que ponen un “menú de Festival” francamente penoso. Mi amiga es de La Serena, conocida por sus famosos quesos (aunque poner esto en un blog vegano no pega nada). Llevamos dos años “haciendo una cenita” en su casa, con productos de La Serena. Yo quedé en llevar un brownie. E hice dos, por aquello de no llevar algo que no hubieras hecho anteriormente. La receta es de Isa Chandra Moskowitz. […]

  • It looks really delicious, I love Brownies!!! Them remember me when I lived in Barcelona, beautiful city with amazing people.

    I take advantage of this space to tell you that there is an interesting app for creating the menu of a restaurant and showing it in an attractive and intuitive way, the app also has a powerful order manager, so guests or people from staff can create orders and then can be managed in a realy easy way, give it a try! It is for Android. Take a look at http://restaurantmenu.cymaxtec.com/b?u=zUoKOgE6tEmLTqmb-kF1RA

    Enjoy Brownies… Cheers!

  • […] Valentine’s Day! If you’re looking for a good dessert, I would highly recommend these Raspberry Truffle Brownies from Post Punk […]

  • […] raspberry truffle brownies recipe uses a mix of jam and frozen raspberries to help create a sweet, unique […]

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