Best-ever chocolate raspberry brownies

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• Potato

  26 April 2012

  Potato commented on this recipe

  Absolutely scummy. Will definitely be making again.

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• chantalbee

  29 April 2012

  chantalbee rated and commented on this recipe

  

  Really delicious! I found that mine needed an extra ten mins in the oven, because the raspberries create a significant amount of moisture. It's also worth noting that it would be better to use a non-stick pan because, although you'll be saving on washing up by using just the one pan (and no bowl), you'll need to be scraping the mixture out with a spatula; so potentially damaging a stainless steel pan. Also, finding 200g raspberries proved a little difficult - I could only find 175g or 225g for some reason. Having made these twice, I found that 175g was more than enough, and 225g was a little too much.

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• Ruthy1972

  29 April 2012

  Ruthy1972 rated and commented on this recipe

  

  I made these little beauties today to cheer us up on such a dismal day and oh my goodness!!!! Truly, truly scrumptious!!! I also left them in the oven for an extra 10 minutes -very easy to make and even easier to devour with a cup of tea -mmmmmmm!:)

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• Doccierob

  30 April 2012

  Doccierob commented on this recipe

  Couldn't wait to try these but was very disappointed. Must have done something wrong judging by others' positive comments but even after an extra 40 minutes in the oven the mixture was still too sloppy. The brownies in the '80 Best-Ever Recipes' book which I have made since (successfully!) are delicious.

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• bondi

  30 April 2012

  bondi rated and commented on this recipe

  

  these were AMAZING! my colleagues in the office couldnt get enough. recipe worked really well.

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• bondi

  30 April 2012

  bondi commented on this recipe

  * also i left them a little bit longer in the oven as suggested by others

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• suzlovescake

  30 April 2012

  suzlovescake rated and commented on this recipe

  

  I cooked these brownies for 10 mins longer than the recipe suggested, but they turned out more like a gooey chocolate pudding than brownies as I couldn't cut them into squares like in the picture. It was still very yummy and satisfied my choccie craving! However would use another brownie recipe in the future.

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• DutchRed

  01 May 2012

  DutchRed rated and commented on this recipe

  

  Had the same problem as suzlovescakes....it just wouldn't set. Flavour is fantastic but the middle just would not set. Also, Soft brown sugar is something not found here in Holland. Maybe that has something to do with it. Used demarrara sugar instead....would caster sugar be a better alternative?

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• Stela

  01 May 2012

  Stela rated and commented on this recipe

  

  For me those brownies are the best ever! I love the taste and their gooeyness. Raspberries make them extra special.... definitely my favourite brownie recipe. I agree with other comments that they need extra time in the oven.

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• DutchRed

  02 May 2012

  DutchRed commented on this recipe

  Could someone tell me what would be my best option to substitute the soft brown sugar? It's not available here. Used demarrera now but they just would not set, even after 45 minutes at 175 in a hot air oven....want to have another go!

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• Sarlota

  03 May 2012

  Sarlota commented on this recipe

  Hi Dutchred, yes, bruine basterd suiker is what I would use. Albert Heijn and Jumbo both have it.

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• patricia

  08 May 2012

  patricia commented on this recipe

  Can I use frozen raspberries or would that affect the cooking time?

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• gnomie

  10 May 2012

  gnomie commented on this recipe

  Utter rubbish!! Cooked these for what ended up being 2x the length of time suggested in the recipe and they were still a sticky mess and would not set. A total waste of time, money and effort - use a different recipe!

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• Becca Recipe

  11 May 2012

  Becca Recipe commented on this recipe

  I used muscavado sugar and baked for 45 minues which seemed to work well. They were delicious!

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• Aviva

  15 May 2012

  Aviva rated and commented on this recipe

  

  Super super super delicious. On my second go, I used 200 grams of sugar instead of 400, and they were still incredible. In my opinion it brought out the flavour of the raspberries more. Also, if you roll them in aluminum foil as airtight as possible, they'll last for over a week!

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• ihenry

  16 May 2012

  ihenry rated and commented on this recipe

  

  This recipe is great and EVERYONE loves them. They are so easy to make and so good to eat! I put 100g in the mixture but another 100g on the top would have been too much so I put about 30g on the top.

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• mrs ming

  20 May 2012

  mrs ming rated and commented on this recipe

  

  Fantastic recipe, only cooked them for 34 mins & left them for a while before slicing, yummy yummy

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• Kirstie

  26 May 2012

  Kirstie rated and commented on this recipe

  

  Heavenly - so easy to make and so delicious! The raspberries stopped them being too rich/sweet although next time I will try a lttle less sugar. I used half fresh half frozen raspberries as that's what I had and it worked fine. Cooked for 30 mins as I like gooey brownies and they were lovely but would have been a little less messy to eat with another 5 mins! Will definitely be making again.

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• Eoghan Rogers

  27 May 2012

  Eoghan Rogers rated and commented on this recipe

  

  Outstanding Brownies! This will be my 4th time making them in 2 weeks!

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• Beth

  27 May 2012

  Beth rated this recipe

  

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http://www.bbcgoodfood.com/recipes/2121648/

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Ingredients

• 200g dark chocolate , broken into chunks
• 100g milk chocolate , broken into chunks
• 250g pack salted butter
• 400g soft light brown sugar
• 4 large eggs
• 140g plain flour
• 50g cocoa powder
• 200g raspberries

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Difficulty and servings

Cuts into 15 squares

Preparation and cooking times

Prep 10 mins

Cook 40 mins

Ingredients

• 200g dark chocolate , broken into chunks
• 100g milk chocolate , broken into chunks
• 250g pack salted butter
• 400g soft light brown sugar
• 4 large eggs
• 140g plain flour
• 50g cocoa powder
• 200g raspberries

PER SERVING

389 kcalories, protein 5.0g, carbohydrate 44.0g, fat 22.0 g, saturated fat 13.0g, fibre 2.0g, sugar 38.0g, salt 0.4 g

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