Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(91 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 (128)

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!

freya-t's picture

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

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

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

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

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!


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