Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(101 ratings)

Prep: 10 mins Cook: 40 mins


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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  • 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



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


  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 (134)

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!

mareebrown's picture

I agree - looked and tasted great, but I also cooked them for a bit longer as they were too gooey. I also thought there was too much sugar and only put in a scant 350g. I have made them a few times and always reduce the sugar content. Otherwise, absolutely brilliant and easy to make.

char841's picture

Super easy and ABSOLUTELY delicious!! Need longer than 30 minutes though - I cooked them for 40 and they were perfect!

a.savina.yuksel's picture

It's a rich and super moist desert....but I would not call it brownies because after cooling it down I tried to slice it, the result was crumbly pieces. Next time, I will transform it to cupcake, using muffin molds and a touch of frosting!

christmasbinns's picture

Absolutely gorgeous & easy to make. I felt the brownies were a bit too wobbly after 30 mins so added an extra 5 mins, they were beautifully gooey.

last edited: 11:29, 24th Jun, 2013
cathj94's picture

These are brilliant! Needed slightly longer to cook fully and really need to be left to set over night but were gone in a flash! Definitely making these again!

hayleyjessicadyche's picture

Worked like a dream! Try using half the quantity of sugar and substitute the raspberries with a tablespoon of dried chili flakes - yummy!

toriking31's picture

I followed this recipe to the letter but I did add ten more cooking minutes as suggested. Result, best brownies I've ever made. The family loved them.

justinechr's picture

I tried this recipe with my partner and the brownies came out really well, even though we're no cooks. The combination of the raspberries with chocolate is spot on! We left the brownies for about 20 minutes longer than the stated time to bake in the oven as before that the mixture still looked pretty gooey and not solid enough. I think this is because we didn't use exact dimensions stated in the recipe for the baking tray (we used a 20x20cm tray approximately) and that meant the level of the mixture was a little higher than expected. In the end, we got the right texture, after we took the brownies out of the oven and let them cool, but they were slightly burned at the top, however that didn't spoil the taste. Next time, I would try to make the layer of the mixture in the baking tray a bit shallower.

jack2787's picture

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

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

landomcfly's picture

So moist! So delicious!

gillybee82's picture

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

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

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

So delicious!

canastasiadou's picture

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!


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