Vegan Mushroom Chocolate Brownies with Raspberries

Ingredients:

- 1/2 cup melted coconut oil

- 1 cup granulated sugar

- 1/4 cup unsweetened cocoa powder

- 1/2 cup all-purpose flour

- 1/4 teaspoon salt

- 1 teaspoon vanilla extract

- 1 tablespoon apple cider vinegar

- 1/2 cup finely chopped mushrooms (such as cremini or button mushrooms)

- 1/2 cup fresh raspberries

- Vegan chocolate chips (optional)

Instructions:

1. Preheat the Oven and Prepare the Pan:

- Preheat your oven to 350°F (175°C). Grease an 8x8 inch baking pan with coconut oil or line it with parchment paper.

2. Mix Wet Ingredients:

- In a large mixing bowl, combine the melted coconut oil, granulated sugar, and cocoa powder. Stir until well combined and smooth.

3. Add Dry Ingredients:

- Gradually add the all-purpose flour and salt to the wet ingredients, stirring until just combined.

- Stir in the vanilla extract and apple cider vinegar until incorporated.

4. Fold in Mushrooms and Raspberries:

- Gently fold in the finely chopped mushrooms and fresh raspberries until evenly distributed throughout the batter.

- Optionally, fold in vegan chocolate chips for an extra chocolaty touch.

5. Bake:

- Pour the brownie batter into the prepared baking pan, spreading it out evenly with a spatula.

- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.

6. Cool and Slice:

- Allow the brownies to cool in the pan for about 10-15 minutes before slicing into squares.

- Once cooled, slice the brownies into squares and serve.

7. Serve and Enjoy:

- Serve the Vegan Mushroom Chocolate Brownies with Raspberries as a delightful treat. Enjoy the rich chocolate flavor with bursts of juicy raspberries!

These Vegan Mushroom Chocolate Brownies with Raspberries are moist, decadent, and packed with flavor, making them a unique and delicious dessert option.