Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(94 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

    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 (131)

tvarda's picture

I wonder what they will be like if I used a gluten-free flour, agave nectar instead of sugar and coconut oil to replace butter. Has anyone tried that?

Petite Risa's picture
5

They work a treat with gluten-free flour, haven't tried them with agave nectar or coconut oil though.

lisaliddle's picture
3.75

I've made these twice now and been pleased both times, they are easy to make however I don't know why you would need 400g of sugar. Both times I have only put in 150g and they have tasted great. The first time I used frozen raspberries and cooked for 50 mins this was a little too long because they weren't squidgy, though still very nice. I did again yesterday using fresh cranberries and white chocolate chunks and cooked for only 35 mins and this time they came out squidgy but not gooey - perfect! I have also on both occasions used 150g of milk and dark and again the results have been fine.

maxinealisha's picture

Made these for a work bake off and they went down a treat. I even won the competition!

I added a couple of extras.
-a pinch of cinnamon
-a Chambord glaze

They took around 45 to cook for me.

clintwestmetal's picture

I'll add to my previous comment, a 20x30cm baking tray is too small for these quantities.

Lucy5's picture
3.75

Lovely brownies and enjoy the raspberries in them. I halved the amount of brown sugar but reckon next time id put all of it in as I didn't find them too sweet. Mine weren't very squidgy either so not sure what happened there, although I cooked them for 35mins so maybe less cooking time needed. Overall really enjoyed them.

Mikeyboyslim's picture

Iv'e made these several times too now , absolutely fantastic even for a beginner like me , easy steps to follow , great simple recipe , fantastic results !

juliaprior's picture
5

I have made these brownies several times - they are super indulgent and they always get good comments. They are quite gooey (and very rich), but I think that's how they should be (like the photo). I cook mine for 35 mins and they don't taste raw. They are more of a dessert brownie and good served with a dollop of creme fraiche. My tips would be to leave them to cool in the tin, don't try and take out of the tin when they are still warm. When the tin is cool, I advise popping them in the fridge to firm up, this makes cutting them up much easier, otherwise the knife gets covered in chocolate goo when you try to cut them. Let them come back to room temperature before you serve them. I have made them using both fresh and frozen raspberries, medium eggs and they have still turned out fine. As previously mentioned, they are very rich and you do get a bit of sugar rush when you eat one! Definitely a treat and not a regular bake - cut into small squares!

jen83's picture
5

These were delicious and tasted even better the day after baking. The raspberries made them extra moist, lovely

Sparky1302's picture

Fairly good recipe, overall taste is good and there is a good contrast of flavours with the raspberries in it.
However, I did find that even after 20 minutes extra in the oven the cooled brownies still turned out to be extremely gooey while the edges were quite hard and beginning to burn. Also, I was very conscious that the chocolate would burn quite easily when melting it with the butter and sugar and it required almost constant stirring.
Don't think I will be using this recipe again.

wenda1's picture

I was surprised how "gooey" they were and a bit worried that they were still raw. However the picture showed them as being "gooey"!!!

abcdefghijord's picture

Melt the butter, chocolate and sugar in a Bane Marie if you do decide to try again. It could be that your tin was different measurements meaning that you could have had a thicker brownie to cook.

FamilyH's picture

Lovely, although it would have been better (I confess) if I hadn't burnt the chocolate. Used cranberries instead of raspberries as this was a last-minute bake and we didn't have any raspberries. Otherwise, everyone liked it and I will definitely make again.

natalie1421's picture

these brownies are really yummy, but I had them in the oven for about 45 minutes

chocorina's picture

I have made these brownies countless times and they have never failed to be dubbed the best brownies ever. Everybody who tries them asks me for the recipe. For those who are having setting problems, check that you're using large to very large eggs and measuring the flour and cocoa accurately. I've even tried making them with wholemeal and spelt flours with no problems. Only use fresh raspberries, not frozen. The size of the baking pan needs to be accurate also. I often double the quantity and bake in 2 pans as once cooled and cut, they freeze beautifully. I also bake them for about 10 minutes longer than stated but it really depends on your oven. These are meant to have a gooey centre which is even more delicious when partially defrosted from the freezer.

clintwestmetal's picture

Don't know where the '30 mins' comes from. Had them in for near enough an hour.

They are very good but unbelievably rich- this coming from a chocolate fanatic, you'll probably have diabetes after having one but it's worth it.

donnalovescheese's picture

Delicious but way too gooey. The raspberries cut through the chocolate nicely, otherwise I'd think this would have been way too rich but even after cooking for 45mins and leaving it to cool completely the inside was too wet. Think I'll try a different brownie recipe and just add raspberries to that next time.

woman_a's picture

This was a completely disappointing recipe. I cooked it for the extra 10 minutes and ended up with something that was getting 'biscuity' at the edges and the central third of it was still runny. The cake around the individual raspberries remained wet also. I put it back into the oven, covered with a bit of foil to help prevent burning/drying, but the central part is still soggy to the point of being inedible. A complete waste of lovely - and not inexpensive - ingredients. I will revert to the number of other brownie recipes I use which never fail.

miss_brightside's picture

I made these for work today and they went down a treat - I have never heard the word amazing used so many times about a brownie recipe! They were so easy too. I used Stork instead of butter as it was all I had, and cooked for around 35-40 mins, but they worked out perfectly and not too crumbly. Will definitely be making these again!

aliceeats's picture

Looked and smelled delicious but mine were way too runny in the middle, obviously didn't cook for long enough, even though I left them in for 40 minutes as advised below. It's hard to know when they're ready! I'll try again!

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