Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(66 ratings)

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Cooking time

Prep: 10 mins Cook: 40 mins

Skill level

Easy

Servings

Cuts into 15 squares

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

Nutrition and extra info

Additional info

  • Freezable
Nutrition info

Nutrition per serving

kcalories
389
protein
5g
carbs
44g
fat
22g
saturates
13g
fibre
2g
sugar
38g
salt
0.4g

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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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.

Recipe from Good Food magazine, May 2012

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Comments

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jack2787's picture
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Cooking my 2nd batch as I speak, half the amount of sugar and minus fruit!! Hopefully, they won't take as long to cook

jack2787's picture
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Fabulous and so easy to make - cooked for longer than the recipe stated, but they were worth the wait :-)

landomcfly's picture
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So moist! So delicious!

gillybee82's picture
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I agree with all the comments regarding baking time. I found the mixture was still sloppy after an extra 10 minutes so I added a few more minutes but then the mixture was solid. Instead of some lovely chocolatey brownies I ended up with a pile of crumbs on a plate as I tried to prise the brownies off the baking parchment. I followed the recipe closely too - what a lot of chocolate [far more than most brownie recipes which might account to the baking problem] what a waste...

esthermay's picture
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Tried this with my boyfriend but substituted with blueberries. Absolutely delicious and couldn't get enough of it. Even better when eating with choc chip ice cream. His housemates all wanted a slice too! Definitely will have a go again!

taylos14's picture
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I've had the same problem as many others in that the brownie batter would never ever set no matter how long I cooked it (it made a yummy pudding though!)
However this time when I melted the butter, chocolate and sugar directly in the pan on a low heat then immediately started to put the eggs in the consistency changed, became more elastic and gooey. This time when I baked it, it set, with only an additional 10mins needed! My advice, don't wait for the pan to cool down after you've melted the choc, use the warmth of the pan to help start the eggs cooking and you'll end up with scrummy, and more importantly, SET brownies.

hellybaby's picture
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So delicious!

canastasiadou's picture
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I used unsalted butter instead of salted. Very easy and very nice brownies.

bakewelltart29's picture

Not sure why so many people had trouble with this recipe - mine turned out PERFECT and they are delicious. However - I did use standard caster sugar instead of soft brown as I didn't have any in my cupboard, perhaps that's why mine turned out so good!

freya-t's picture
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Scrummy recipe! Very very rich and chocolatey but a massive hit for those with a sweet tooth. However I replaced the plain flower with gluten free flower as my mum can't eat gluten and it tastes exactly the same! I will definately make this again.

rfe1966's picture
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These are AMAZING. Squidgy in the middle and crisp on top. I made them for a family get-together and they went down a storm. My sister-in-law who is known for her cooking (I am not!) even asked to take a couple home! I got my stepdaughter to make them the next time we had a gathering, and she did them perfectly. (She is 12.)

ruth_august's picture
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Soo good, when it was done baking was still quite squidgy so I just left them in the tin for a couple of hours to make it easy to cut into portions! Best brownies ever!

miiyoki's picture
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Amazing soft gooey brownies :) I know people suggets leaving in the extra 5 minutes but if you let them cool in the pan, they will set a bit and still be nice and gooey :)

intakoko's picture
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Cooked these many times, always a winner with all ages, even those who claim not to be chocolate cake fans!!!
I cook mine at 180c (fan) for 30 min, comes out just perfect...
Simply divine!

intakoko's picture
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Cooked these many times, always a winner with all ages, even those who claim not to be chocolate cake fans!!!
I cook mine at 180c (fan) for 30 min, comes out just perfect...
Simply divine!

jakuum's picture
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Great cake, very delicious

lex44lex's picture
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Best brownie recipe ever but I make without raspberries

carolestevens11's picture

Amazing! :o)

bevcrowell's picture

I made these brownies last weekend for the pudding for a dinner with a large group of friends, and they went down very well, they were amazing!! iv never made brownies ever before and for a first effort one of my pals said it tasted so good she would pay good money for it in a restaurant! :-)
i cooked them for 10 mins longer than the recipe states, as when itook them out after the suggested time they were a little too gooey.
i got 12 good size slices out of this. i will DEFINATELY be making these again.

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