Chocolate Raspberry Brownies

Vegan with no added fat.


1 1/8 cup flour
¾ tsp. baking powder
¾ tsp. salt
1 ½ cup sugar
⅓ cup cocoa
3 tbsp. ground flax seeds (heaping) added to ¾ cup water (egg substitute)
⅓ – ½ cup apple sauce OR mashed raspberries (oil substitute)
1 ½ tsp. vanilla
1 ½ cups chocolate chips
¾ cup chopped walnuts, pecans, sunflower seeds or your choice of nut

Preheat oven to 350 F.


  1. Grease 9-inch, square baking pan.
  2. Combine dry ingredients in large mixing bowl.
  3. Mix ground flaxseeds with water in a small cup and let stand for 5 min until it is slimy (raw egg consistency).
  4. Add apple sauce, vanilla and flaxseed/water mixture.
  5. Pour mixture into large bowl and mix until combined.
  6. Mix in chocolate chips and walnuts.
  7. Pour mixture into prepared baking pan.
  8. Bake for 30 – 40 minutes.

(Look for dryness of top of brownies and if slightly pulling away from sides of dish after 30 min.  If not, leave for a few minutes more.)


  • Amount of sugar can be adjusted to taste.
  • More applesauce can be added as needed to add moisture to recipe .  Batter should be thick and wet, but not runny.
  • Try adding dried cranberries for a different flavour.
  • Recipe can easily be doubled… usually the preferred size once you taste them!
  • Try recipe in spring form pan and sprinkle top with icing sugar before serving.

From the hands and heart of Kurt Frost in the kitchen at Sugar Ridge Retreat Centre.