Vegan Chocolate & Raspberry Jam Brownies

A Stokes recipe by our Resident Chef

  • Serves 10+
  • 50 Minutes
  • Vegan
Food Made Better

What you'll need

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Jar 340g
Case 6x 340g
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  • 220g Dark Chocolate
  • 120g Self-Raising Flour
  • 30g Cocoa Powder
  • 220g Golden Caster Sugar
  • 100g Vegan Margarine
  • ¼ Tsp Baking Powder
  • 2 Tsp Ground Flaxseed
  • 1½ Tsp Vanilla Extract


  1. Heat oven to 180°C. Grease and line a 20cm square tin with baking parchment.
  2. Slice the dark chocolate into small chunks and melt half in a saucepan, setting aside the other half for later. Whilst melting, mix the ground flaxseeds with water in a small bowl. Leave to gel together for approx 10 minutes.
  3. In a mixing bowl, add the sugar and vegan margarine and whisk until smooth then mix in the vanilla extract, flaxseed and melted chocolate whisking until well-combined.
  4. Sift in the flour, cocoa powder and baking powder, and mix until all ingredients are combined. Once mixed, add the remaining small chunks of dark chocolate.
  5. Spoon into the prepared tin, and swirl on several large spoonfuls of Stokes Raspberry Extra Jam to the top of the mixture.
  6. Bake for 40-45 mins until a fork inserted in the centre comes out clean. Allow to cool in the tin for 20 minutes, then cut into equal squares.
  7. As always, enjoy!