July 9, 2023

Vegan Chocolate Brownie Tart with Raspberries

If you like chocolate (and who would not like chocolate?) I’ve got the dessert for you. Our vegan chocolate brownie tart takes a few shortcuts to save you time, but you would never know based on how sumptuous and decadent it is. The crust is made with raspberry flavored brownie, and it is filled with a rich and silky chocolate mousse. To decorate the top we’ve added fresh raspberries and cocoa nibs. If you’ve got about 15 minutes to whip this up, you can set it in the fridge and have a splendid, chocolatey delight waiting for you in an hour or two.

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Vegan Brownie Mix

I first made this tart for myself, for my birthday. I had decided I didn’t need a cake this year, but changed my mind the night before after I got a hankering for some chocolate. In the first paragraph I asked, “who would not like chocolate?”, and the answer is my partner. Annoyingly he actually doesn’t really like chocolate. So I typically do not indulge myself in making a chocolate on chocolate dessert, but it was my birthday so we were getting chocolate. Off to the store I went, looking for a relatively easy but also super tasty way to make that dream happen. I found my answer with a box of brownie mix, a tub of tofu, and a sprinkle of cocoa nibs.

So is brownie mix vegan? Sometimes it is, but a lot of the time it is not. You really have to check the ingredients before buying, even if it’s a type you’ve gotten before. For example, the box I used for this recipe was Ghirardelli Dark Chocolate brownie mix, which was vegan at the time I bought it. But in previous formulas had milkfat in it- I even called to confirm and they said whatever is currently on the box is accurate to that box but not previous batches. Keep an extra careful eye out for milk, milk products, and eggs.

And whole there are several brands of brownie mix that are vegan, most of them want you to add non-vegan ingredients such as milk, eggs, or butter into the batter to make your brownies. Milk can be easily substituted with a plant-based milk, and butter can be simple subbed for with vegan butter or coconut oil (both in a 1:1 ratio). The eggs in a brownie mix are mainly used as a binder. For this particular recipe I used raspberry jam instead of egg – it works really well when you’re making your brownies into a crust, but it’s not the ideal choice if you’re just making brownies to eat them as is. For a normal batch of brownies I prefer to replace each egg with a quarter cup of either applesauce, mashed banana, vegan yogurt, or pumpkin puree depending on what flavor profile sounds the most appealing.

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How to make this Chocolate Brownie Tart

This is a very elaborate looking tart, but it doesn’t actually take all that much effort. Instead of making a crust from scratch, or a difficult mousse filling, we used some shortcuts. The crust is made using a pre-made brownie mix, where raspberry jam is substituted for the eggs to give it a hint of raspberry flavor. After that you simply make the brownies as directed on your box, baking them into a springform pan so it will be easy to get your tart out once the filling is in place. Let the brownies bake all the way through and then use the bottom of a cup to gently compress the center of the brownies. Press most of the brownies down leaving only a small border around the edge to act as the side crust. After that set the pan aside and let your brownies cool.

The filling of this chocolate brownie tart is a velvety smooth vegan chocolate mousse. The base of our mousse is made with silken tofu- an old trick that really gets the job done. Dark chocolate is combined into the tofu, along with a little bit of sugar. I kept the sugar fairly low in the chocolate mousse because the brownie crust is pretty sweet, and I wanted the bitter dark chocolate to shine. All you need to do for the mousse is to blend it up and pour it into the tart shell. It should be fairly thick, but it will thicken even more as it cools. Make sure to take a minute to spread the mousse out and make the top of your tart kind of level.

After your crust is baked and your mousse cooled the only remaining step is to decorate. I topped this chocolate brownie mousse tart with cocoa nibs for added bitterness and crunch, as well as an entire pint of fresh raspberries. The raspberry not only look and taste delicious, but they tie into the raspberry jam that we used in the brownie. If you want to add a little bit more chocolate you could make some chocolate shavings to go on top, or even dust with a little cocoa powder.

And it is all done. Rich, silky, decadent, bittersweet, chocolatey, raspberry deliciousness. Store it in the fridge until all of it has been devoured. And in case you were wondering, no it doesn’t taste like tofu 😉

Vegan Chocolate Brownie Tart with Raspberries

Prep Time: 10 minutes

Cook Time: 50 minutes

Total Time: 1 hour

Vegan Chocolate Brownie Tart with Raspberries

Ingredients

1 box vegan brownie mix (e.g. Ghirardelli Dark Chocolate Brownie Mix, Duncan Hines Dark Chocolate Fudge, Betty Crocker Chocolate Fudge)
Vegetable oil, vegan butter, milk, and water as directed by the box
¼ cup raspberry jam (in place of the egg)
8 oz. dark chocolate, melted
16 oz. silken tofu
¼ cup powdered sugar
2 tbsp. oat milk (or other plant-based milk)
3 tbsp. cocoa nibs
1-pint fresh raspberries

Instructions

Grease a 9- or 10-inch springform pan. Make the brownies as directed on the box, but substitute raspberry jam in the place of eggs. Bake, according to the mixes directions. Once the brownie has come out of the oven, allow to cool for 5-10 minutes and then use the bottom of a cup to press the brownie down, leaving about ½ inch all the way around the circumference to act as the crust.
Once the brownie crust is mostly cool, make the filling. Melt the chocolate, either in 30 second increments in the microwave or in a bain-marie. Once melted use a blender (an immersion blender works well here) to combine the chocolate, silken tofu, powdered sugar, and milk. Blend until smooth. Transfer on top of the brownie crust, and use a silicone spatula to smooth. Place in the fridge until set.
Run a knife around the edge of the pan before releasing the sides. Transfer to a serving plate. Decorate the top with cocoa nibs and fresh raspberries- you could also add additional chocolate for decoration if you wish. Store any uneaten tart in the fridge until consumed.

https://veryveganval.com/2023/07/09/vegan-chocolate-brownie-tart-with-raspberries/

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