Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(63 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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sweetznezz's picture
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Outstanding Brownies! This will be my 4th time making them in 2 weeks!

kirstienic's picture
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Heavenly - so easy to make and so delicious! The raspberries stopped them being too rich/sweet although next time I will try a lttle less sugar. I used half fresh half frozen raspberries as that's what I had and it worked fine. Cooked for 30 mins as I like gooey brownies and they were lovely but would have been a little less messy to eat with another 5 mins! Will definitely be making again.

mrsming's picture
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Fantastic recipe, only cooked them for 34 mins & left them for a while before slicing, yummy yummy

henrydwatson's picture
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This recipe is great and EVERYONE loves them. They are so easy to make and so good to eat!

I put 100g in the mixture but another 100g on the top would have been too much so I put about 30g on the top.

avivaa's picture
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Super super super delicious. On my second go, I used 200 grams of sugar instead of 400, and they were still incredible. In my opinion it brought out the flavour of the raspberries more.
Also, if you roll them in aluminum foil as airtight as possible, they'll last for over a week!

beccam's picture

I used muscavado sugar and baked for 45 minues which seemed to work well. They were delicious!

naomi_hawkins's picture

Utter rubbish!! Cooked these for what ended up being 2x the length of time suggested in the recipe and they were still a sticky mess and would not set. A total waste of time, money and effort - use a different recipe!

pbarbieri's picture

Can I use frozen raspberries or would that affect the cooking time?

sarlota's picture

Hi Dutchred, yes, bruine basterd suiker is what I would use. Albert Heijn and Jumbo both have it.

marjolein's picture

To DutchRed: probeer donker bruine basterd suiker

abroekman's picture
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Could someone tell me what would be my best option to substitute the soft brown sugar? It's not available here. Used demarrera now but they just would not set, even after 45 minutes at 175 in a hot air oven....want to have another go!

stelaholder's picture
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For me those brownies are the best ever! I love the taste and their gooeyness. Raspberries make them extra special.... definitely my favourite brownie recipe. I agree with other comments that they need extra time in the oven.

abroekman's picture
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Had the same problem as suzlovescakes....it just wouldn't set. Flavour is fantastic but the middle just would not set. Also, Soft brown sugar is something not found here in Holland. Maybe that has something to do with it. Used demarrara sugar instead....would caster sugar be a better alternative?

suzlovescake's picture
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I cooked these brownies for 10 mins longer than the recipe suggested, but they turned out more like a gooey chocolate pudding than brownies as I couldn't cut them into squares like in the picture. It was still very yummy and satisfied my choccie craving! However would use another brownie recipe in the future.

bondi64's picture
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* also i left them a little bit longer in the oven as suggested by others

bondi64's picture
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these were AMAZING! my colleagues in the office couldnt get enough. recipe worked really well.

roberz01's picture

Couldn't wait to try these but was very disappointed. Must have done something wrong judging by others' positive comments but even after an extra 40 minutes in the oven the mixture was still too sloppy. The brownies in the '80 Best-Ever Recipes' book which I have made since (successfully!) are delicious.

ruthy1972's picture
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I made these little beauties today to cheer us up on such a dismal day and oh my goodness!!!! Truly, truly scrumptious!!! I also left them in the oven for an extra 10 minutes -very easy to make and even easier to devour with a cup of tea -mmmmmmm!:)

chantalb1's picture
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Really delicious!

I found that mine needed an extra ten mins in the oven, because the raspberries create a significant amount of moisture.

It's also worth noting that it would be better to use a non-stick pan because, although you'll be saving on washing up by using just the one pan (and no bowl), you'll need to be scraping the mixture out with a spatula; so potentially damaging a stainless steel pan.

Also, finding 200g raspberries proved a little difficult - I could only find 175g or 225g for some reason. Having made these twice, I found that 175g was more than enough, and 225g was a little too much.

pittortou's picture

Absolutely scummy. Will definitely be making again.

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