Desserts, Vegan, Vegetarian

Raspberry Jam Brownies

Cooking method:

Food Processor
  • Prep Time: 30 mins
  • Total time: 55 mins
  • Skill Easy
  • Serves 8 people

Raspberry Jam Brownies

Chocolate and raspberries are a match made in heaven, especially when this involves brownies! Topped with a homemade chia jam and chunks of chocolate, these would be great to make for Mother’s Day as a delicious, indulgent (and kind of healthy) treat!

Utensils required

Recipe tags


For the raspberry jam

  • 200g frozen raspberries
  • 3 tbsp maple syrup
  • 3 tbsp chia seeds

For the brownies

  • 2 tbsp flaxseed + 4 tablespoon water
  • 85g almond flour
  • 60g coconut sugar
  • 30g cacao or cocoa powder
  • 1 tsp baking powder
  • 75g dark chocolate
  • 3 tbsp almond butter
  • 2 tbsp coconut oil
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 50g dark chocolate, chopped

Cooking mode

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  • Step 1

    First make the jam: Place the berries in a small pan with the maple syrup, cook on a medium heat for 10 minutes until defrosted and the juices are running. Remove from the heat, stir in the chia seeds and leave to cool and set for at least 20 minutes.

  • Step 2

    Preheat the oven to 180C and grease and line a 8x8in baking tin.

  • Step 3

    Mix together the flaxseed and water and allow to stand for 10 minutes.

  • Step 4

    Meanwhile place the flour, sugar, cacao or cocoa and baking powder into your Ninja Kitchen Nutri Ninja blender.

  • Step 5

    Place the 75g chocolate, almond butter, coconut oil and maple syrup in a small pan and gently melt.

  • Step 6

    Pour the melted chocolate mixture along with the flaxseed mixture (flax ‘eggs’) into the blender and whizz up to form a batter. Spoon this into the tin and spread out evenly.

  • Step 7

    Spoon over the jam on top and swirl around. Arrange the dark chocolate chunks on top then bake in the oven for about 25 minutes until the brownie has firmed up. Leave to cool in the tin then cut into 6-8 pieces and enjoy!