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Three stacked squares of vegan raspberry truffle brownies garnished with a couple of raspberries

Raspberry Truffle Brownies

These vegan raspberry truffle brownies have a rich chocolate brownie base topped with a smooth raspberry dark chocolate truffle layer. They are dairy-free, egg-free, decadent, and perfect for special occasions, holidays, parties, or date nights.
Servings 12
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Prep Time 20 minutes
Cook Time 30 minutes
Chill Time 2 hours
Total Time 2 hours 50 minutes

Ingredients
  

For the brownies

  • 1 1/4 cup all-purpose flour
  • 1/2 cup granulated white sugar
  • 1 cup brown sugar
  • 1 cup unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup plant-based milk
  • 1/2 cup vegan butter, melted
  • 1/2 cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • 1 cup vegan chocolate chips

For the raspberry truffle layer

  • 1 1/4 cup vegan dark chocolate, chopped
  • 1/2 cup raspberry jam (seedless is best)
  • 2 tablespoons freeze-dried raspberry powder (optional)
  • 1 teaspoon lemon juice (optional)
  • 1/2 cup full-fat canned coconut milk
  • 2 tablespoons coconut oil
  • pinch of salt

Instructions
 

  • Preheat the oven to 350°F. Grease and line an 10x8-inch baking pan with parchment paper, leaving a little overhang for easy removal.
  • In a large bowl, whisk together flour, brown sugar, white sugar, cocoa powder, baking powder, and salt.
  • In a separate bowl, whisk together the plant-based milk, melted vegan butter, applesauce, and vanilla extract until well combined.
  • Add the wet ingredients to the dry ingredients and stir until combined. Don't over mix. Fold in the vegan chocolate chips.
  • Pour the brownie batter into the prepared pan and spread it evenly.
  • Bake in the preheated oven for about 25-30 minutes or until a toothpick inserted into the center comes out with a few moist crumbs. Allow it to cool completely.
  • To make the raspberry truffle layer, add the chopped vegan dark chocolate, full-fat coconut milk, coconut oil, and pinch of salt to a small saucepan. Warm over low heat, stirring often, until the chocolate is melted and the mixture is smooth.
  • Remove from the heat and stir in the raspberry jam and lemon, if using, until fully combined.
  • Spread the raspberry truffle mixture evenly over the cooled brownies.
  • Refrigerate for at least 2–3 hours, or until the truffle layer is firm and set.
  • Once set, lift the brownies from the pan using the parchment paper. Cut into squares and serve.

Notes

Use seedless raspberry jam for the smoothest truffle layer.
Full-fat canned coconut milk gives the topping the richest texture and helps it set better.
Let the brownies cool completely before adding the truffle layer, or the topping may become too soft.
For clean slices, chill the brownies well and wipe the knife between cuts.
Store leftovers in an airtight container in the refrigerator.