Rad Vegan Raspberry Truffle Brownies


From postpunkkitchen.com

4 oz unsweetened chocolate, chopped

1/2 cup all natural raspberry fruit spread

1/2 cup brown sugar or other dried sweetener

1/2 cup unsweetened apple sauce

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 strawberries

Step one: preheat oven to 350 degrees and grease an 8×8 baking pan.

Step two: melt chocolate in a double broiler or the microwave.  To microwave cook for 30 seconds and then in 10-20 second increments until fully melted.   Be careful not to burn!

Step three: in a large bowl, vigorously mix together the jam, sweetener, and apple sauce.


Step four: Stir in extracts and melted chocolate.

Step five: Sift in flour, cocoa powder, baking powder, baking soda and salt.  Mix well until a stiff dough forms.  Then fold in frozen raspberries.

Step six:  spread mixture into greased pan.  The mixture will be very thick and you may need to use your hands to make it smooth.


Step seven: bake for 16-18 minutes, when they should still be soft and gooey.  If a tester toothpick comes out clean they are overcooked! Remove from oven and allow to cool completely.  For extra fudgeyness let them sit in a refrigerator for a few hours.

I wish I had a picture of the final product but I took these to a bridal shower and forgot to photograph them.  Needless to say they were definitely a hit!


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