Dark Chocolate Raspberry Fudge Brownies (vegan)

Directions

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1. Preheat the oven to 160F/180C and line an 8-inch square tin with parchment paper.

2. To a small heat-proof bowl, add the butter, tahini, 150g chocolate, plant-based milk, sugar and vanilla and warm in the microwave or over a Bain-Maire until melted and glossy.

3. In a large mixing bowl, sift in the flour and cocoa powder and add the salt. Stir to combine.

4. Pour the chocolate wet mix into the dry mix and stir together to form a thick, delicious chocolate batter. Fold in the chocolate chips.

5. Spread into the tin and smooth over the top. Press in the raspberries and sprinkle over extra chocolate chips, if desired.

6. Bake in the oven for 20 minutes, until shiny on top and fudgy in the middle. Allow to cool for 30 minutes in the tin and then carefully lift out to cool fully on a wire rack.

7. Use a sharp knife to slice into 12 brownies and serve with Vegan Raspberry Swirl Magnum ice creams.