Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(96 ratings)

Prep: 10 mins Cook: 40 mins

Easy

Cuts into 15 squares
Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal389
  • fat22g
  • saturates13g
  • carbs44g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.4g
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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 egg
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberry
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

  2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

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Comments, questions and tips

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Comments (132)

EVE2013's picture
5

Gorgeous brownies and so easy to make!
Modified the recipe to include only half the sugar after reading other comments.

burbles's picture
5

Genius spin on classic chocolate brownies! My guests couldn't wait for them to cool so they fell apart a little when cutting but they tasted incredible. The fresh raspberries just burst on the tongue..

Roweeee's picture

I was thrilled with the results and have no complaints. I added macadamia nuts to mine, which were really delish....sprinkled them liberally over the mix and buried them with mix. I beat the eggs before adding them with a fork and I had let the chocolate mix cool somewhat before adding. My oven is not the most reliable as the fan force can go on and off but the cooking time was good. My husband and I had ours hot straight out of the oven and I had mine with a dollop of cream. It was gooey and so delicious but not neat but that was part of the appeal. I cooled but did not refrigerate before cutting. That was a mistake. If you want neat squares, I'd say setting in the fridge is a must. Good luck!

cakeybakeycakey's picture
0

I read the comments and decided this would be a good recipe to make for cake day in my German class BUT they didn't, even after an hour in the oven and even after turning the heat up after 40 mins. It was only a bit thicker than when I had put it in the oven. The edges burnt black but nothing else cooked.

But hey, we learn from mistakes and maybe it was just the way I was cooking it?

Carras1982's picture
3.75

We've made these brownies twice and both times they are absolutely delicious! It's actually dangerous to make too many since they are more-ish.
The recipe is easy to follow - my recommendation would be to do about 3/4 of the sugar amount since they are very sweet. However the raspberries give just the right amount of tartness. The second time we made them they came out a little watery at first and needed longer in the oven; however they still tasted fab.
Goes down a treat as a gift to friends!

Helen P's picture
5

I'm a total novice baker and have made these brownies about 5 times now. The recipe is very simple and I follow it to the letter and the brownies have come out really well every time. I bake mine for 35 minutes and they always look quite runny still when I take them out of the oven BUT they do harden up as they cool, so do not be fooled by their appearance. I did them for 40 minutes on one occasion and they still did not look 'done' when I took them out of the oven but they hardened up a little too much and were a bit tough, so I do think 35 minutes is about right. If done according to the recipe, these brownies are just the right amount of squidgy with a lovely crust on the top. The raspberries add a zingy flavour twist. I sieve some icing sugar onto mine to make them a little more 'dressed'. I always have people asking me for the recipe, so they must be good!

liana_hiles's picture
5

Love this recipe. I followed it word by word and it turned out perfectly to my surprise! I took them to work for a team bake off we're currently doing and they went down a treat! Will definitely be making these again. If you don't like gooey brownies it's worth cooking for longer but my colleagues and I loved them just as they were

floppsybunny's picture

Just put this beast in the oven. I think the amount of sugar, butter and chocolate is over the top. I'm pretty sure I'll have to give this thing away so I don't eat more than one piece.

flick12345's picture
5

I probably had it in the oven for about an hour. The raspberries on the top did burn slightly, so I would suggest perhaps putting them on top of the cake roughly half way through cooking. Absolutely delicious and looks great!

lauraepurdue's picture

Not happy!! The recipe States 'remove from heat. Add eggs one by one...'
Doesn't say remove from heat leave to cool forever because the eggs will cook if you don't!!!!
First egg I added turned white, I had to spend ages removing every last bit. Next egg, after some time has past, happened again!!!! What a waste of time going to buy the ingredients, money spent on them and then having to tell everyone the brownies I was making them didn't work out!! Fuming!!

Karenkent16's picture

Very easy recipe to prepare, smelt amazing!
I used the correct size tin and followed recipe to the letter , had my oven on 160C fan and it took a lot longer than the stated 30-35 minutes. It was pretty much still liquid after 30minutes. I had to add an extra 15-20 mins so about 50 minutes in all.
Look so pretty with the bright raspberries and was very rich and scrumptious. Definitely for a special occasion.

Drommy's picture
5

Very easy to prepare, and delicious.

It took about 10 minutes longer in the oven than stated, but that was fine. I used a mix of fresh raspberries (which cost about a million dollars at the moment) and defrosted boysenberries.

It's crazy-rich so you only need a weeny bit per serve, but there's a lovely tangy freshness to it despite the ludicrous amount of sugar.

Alisha91's picture

Has anyone tried this recipe with a cheesecake swirl

Alisha91's picture

Has anyone tried this recipe with a cheesecake swirl ?

meno.emma's picture

Very nice squigy brownies and there were none left on the plate which is a good sign. Cooked a little longer than stated.

horseyh's picture
5

Delicious brownie, by far the best recipe I have ever tried. The raspberries work so well. Also took nearly an hour to cook through fully.

Petite Risa's picture
5

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too.

I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore (so you may need to put some foil around the edges to stop them from burning). End result is so worth it though!

Petite Risa's picture
5

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too.

I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore.

alisondavey's picture
5

Okay I think I've come up with a solution to the problems we all had with these. My first effort turned out too wet, heavy and sweet too. Firstly I halved the sugar to 200g and used golden caster sugar and Stork instead of butter. Then I whipped the eggs and sugar together for about 5 minutes with an electric whisk until it doubled in size and went a bit mousse-like and left a trail when the whisk comes out. I folded the melted Stork and chocolates into that and then sifted over the flour and cocoa and folded that in, then the raspberries and cooked it for 30 minutes at 160 C fan. It did puff up quite a lot but then sank a bit as it cooled. Just had a tasting and it's really light but still squidgy and a bit damp in the middle with a crisp top. Absolutely delicious and much nicer than the result you get by just stirring the eggs in.

lynstaylor's picture

Completely ignorw the people who say this recipe is no good! I made them and they turned out great (you can see here http://bit.ly/1B1F0xq).

I think the reasons why people are having troubles are either because:
a) They are using the wrong size tin - you have to use a 20x30cm baking tray otherwise the cooking time will be affected
b) They are not using large eggs, which also affects the bake. If you don't have large eggs use 4 medium size eggs plus half of a 5th egg
c) They are using cheap chocolate - also affected the bake
d) They didn't put in the fridge before cuting. Only by leaving the brownies to cool in the tray and at room temperature then placing in the fridge for about 30 minutes-1 hour to firm up will they be easy to slice and serve.

If you follow the recipe to the letter, not leaving out any of the advice above then you should have perfect gooey brownies!

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Questions (8)

domgod's picture

I had to put these brownies back in the oven 6 times. The middle just wasn't cooked at all. Pan size as per recipe, oven temperature as per recipe. Very annoying.

catherinemary's picture

Tried these tonight and the result was amazing! Deep, gooey, mega chocolatey with the sharp tang of the raspberries providing a wonderful contrast of flavour. Does anyone know if they freeze ok?

goodfoodteam's picture

Hi, thanks for getting in touch. These brownies are fine to freeze.

Alisha91's picture

Has anyone tried this recipe with a cheesecake swirl ?

goodfoodteam's picture

Hi thanks for getting in touch. We haven’t tested this recipe with a cheesecake swirl however we have published this new recipe for cheesecake swirl brownies which you might like to try http://www.bbcgoodfood.com/recipes/black-white-brownies 

tvarda's picture

I would like to make them a bit healther, and replace the white flour with a gluten free option (millet, almond flour?), sugar with agave nectar and butter with coconut oil, but not sure they will come out the same. Has anybody tried? I'll give it a go this weekend :)

goodfoodteam's picture

Hi tvarda, thanks for getting in touch. Great that you want to experiment with the recipe. However, we haven't tested this recipe using the ingredients you suggest and they are likely to make big differences to the finished texture. For example the gluten-free flours might not absorb the liquid ingredients in the same way as wheat flour and agave nectar has a different level of sweetness to sugar and also involves adding another liquid to the mixture. If you want to cut out the flour you could try experimenting with one of our triple tested flourless chocolate cake recipes - such as this one for chocolate ginger brownie bars http://www.bbcgoodfood.com/recipes/chocolate-gingerbread-brownie-bars-fudgy-icing or this flourless chocolate and pear cake http://www.bbcgoodfood.com/recipes/8084/flourless-chocolate-and-pear-cake  which uses ground hazelnuts instead of flour. This guide on sugar-free baking may also be a useful reference http://www.bbcgoodfood.com/howto/guide/sugar-free-baking. Hope it goes well. Please do let us know how you get on. 

Finkyguy's picture

Does the brown sugar have to dissolve completely in the pan?

Tips (1)

EVE2013's picture
5

We used tinned blackberries, draining the syrup first. Makes for a cheaper option especially when out of season.

We halved sugar in brownie mix as berries were preserved in sugar syrup. Also cooked for an extra 3 mins due to extra liquid in tinned berries.

Serve with yoghurt!