Brownies with Coconut and Raspberries, without Eggs and Milk

Sift the flour in a bowl. Add the cocoa, sugar and baking soda. Stir, they need to mix well. To them add the oil, vinegar and water.

Stir vigorously with a whisk. Lay out a form with baking paper. Pour half the mixture into it. Sprinkle generously with coconut flakes.

Arrange the raspberries on top and pour in the other half of the mixture. Bake at 360°F (180 °C) about 40-45 min.

Take it out and leave to cool. Smear the brownie with raspberry glaze and cut it into squares. Decorate with coconut flakes and raspberries.