4 tablespoons sunflower or canola oil,
1 cup or 200g dairy-free dark chocolate
1 1/2 cups or 175g self-raising flour
1/2 cup or 50g cocoa powder
1 cup or 175g caster sugar
1 teaspoon vanilla essence
1 cup or 230ml almond or soya milk
1 cup or 125g raspberries (frozen or fresh)
vegan white chocolate
Preheat oven to 180ºC/350ºF, and line a 20cm x 20cm baking tin with greaseproof paper.
Bring a pan of water to the boil, and place a heatproof bowl over the pan – but make sure it doesn’t touch the water. Melt 3/4 of your chocolate in the bowl and then set aside to cool.
Sieve your flour and cocoa powder into a bowl, and then stir in the caster sugar and a pinch of salt. Add in your vanilla essence, and stir in the milk, oil and your melted chocolate until combined.
Roughly chop and stir in the rest of your chocolate, and mix in half your raspberries. Pour the mixture into the tin, then scatter the remaining berries evenly over the top. Place in the oven until cooked on the outside but gooey in the middle (around 30 minutes).
Serve warm with your favourite vegan ice cream – or if you’re adding white chocolate for decoration, leave your brownies to cool on a wire cooling rack. Once cool, melt a small amount of white chocolate in a bowl over a pan of hot water, and swirl over the top of your brownies.