Whip up these delicious raspberry brownies in minutes using our organic Chocolate Cake mix! These fudge brownies are the perfect dessert to take along to all your summer BBQ's and gatherings, or simply enjoy as an after dinner treat. 

Fresh or frozen raspberries both work well in this recipe. To make these brownies even more decadent, throw in some chocolate chunks before baking for the ultimate double chocolate, raspberry fudge brownies!

Serve with a dollop of your favourite cream or ice cream and you'll have the perfect plant-based dessert for all occasions.

Watch our how-to video here: WATCH VIDEO

Raspberry Fudge Brownies

Serves: 12 large pieces or 24 small
Prep time: 20 minutes Cook time: 30 minutes

1 Halo & Swoon Chocolate Cake

1 1/4 cup (315g) plant milk, at room temperature

1/2 cup (110g) coconut oil, melted

1/2 cup chocolate chunks (optional)

1 cup (125g) raspberries (fresh or frozen)

Preheat oven to 160°C fan bake and line a brownie pan with baking paper.

Place chocolate cake mix in a bowl, add milk and coconut oil, then stir with a whisk until smooth. If adding chocolate chunks, stir them in now.

Pour into the prepared pan and spread out evenly.

Sprinkle raspberries over the top of the brownie and gently press them in with your finger tips.

Bake brownie in the centre of the oven for 40 minutes, or until a skewer comes out clean. 

Allow brownie to cool, then cut into pieces.

Store brownie in an airtight container at room temperature for up to a week. In warm conditions, store brownie in the fridge and allow to come to room temperature before eating.