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Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(87 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

  • kcalories389
  • 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…

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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.

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Comments (125)

sbloom's picture

These were delicious. I froze some, and although the raspberries went a little soggy they were still lovely, especially served warm with clotted cream ice cream! I baked them for 35 minutes at 160 in a fan oven but wouldn't put them in for any longer than that so beware!

jen_02's picture
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Very good brownie. Despite the high sugar content people liked them because they didn't taste overly sweet and they loved the addition of the raspberries. Overall though I think there are better brownie recipes. Following the other feedback I baked mine for 45mins as I wanted to make sure they set but I think I slightly over baked them in the end. They do need to be left to cool completely before cutting. Well worth a go and they quickly disappeared.

beetle72's picture
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I have made these three times now, and each time they have been praised by my friends and family. The trick I found was not to eat them straight out of the oven (made this mistake the first time and they were more like cake!!) I also left out a third of the sugar on the last bake which didn't make them any less yummy.
Let them rest and then put them in the fridge to harden up a bit, that is my tip.

janicechegwidden's picture
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I took advise, and baked this for an extra 10 minutes. It tasted wonderful, however because of the softness, I couldn't cut it into neat squares, so presentation wasn't so good. I will give it another try though

foodismyporn's picture
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Lovely brownies. They were very popular with guests. A bit heavy for me but I don't have much of a sweet tooth. I found timing fine. I just left it a while before cutting into squares.

jessicapratten's picture

I did these without the raspberries and they were gorgeous. Maybe the fruit gives out too much moisture because I found the cooking time recommended made the perfect brownie

ivankakoleva's picture
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The name absolutely fits it! I prepared it with 100g less suger and with cherries instead of raspberry because. It's one of my favourite desserts and to my family also.

PurpleBee's picture
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amazing brownies, everybody loved them! And I've already made them again!

kclh1691's picture
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Made these today and they are lovely. Chewy, intense chocolate flavour and the raspberries add a nice sharp kick that cuts through the richness of the chocolate. Shall be making these again!

With regards to the cooking time the 30 minutes proved perfect for me (I have a fan oven) and gave the brownies a nice crunchy top yet still chewy centre.

Yum yum yum!

ballydoodle's picture
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I really liked the sound of these because I find brownies too sweet and I thought the raspberries would add a good tang.
The taste was excellent but, like others, I found that the cooking time was way too short. After 30 mins the edges were starting to go too hard and the middle was completely runny. I ended up cutting off the edge pieces and putting the rest back in for about 25 minutes. The final result was just the right texture but I wouldn't make them like that again. I think if you split the mixture into two small tins it would set fine in the given time and allow the right soft texture all the way through.
Lovely taste, instructions need tweaking.

PurpleBee's picture
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Agree that it needs longer in the oven... I had it in there for an extra 10 minutes but the results was fantastic.

mounses2's picture
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Just made these with Frozen raspberries and they turned out fine. 160 fan oven for 45 mins. Next time i will leave them for a little less time but as so many commented on them not setting I wanted to be safe! I did as Jo Bato suggested and put in white choc chunks too. I think the quality of the choc wasn't great though so will not use next time. My boyfriend is just having his third piece though so no complaints here.

forgetmenot's picture
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My sister said best brownies she'd had in a long time

coraliekate's picture

Absolutely delicious! I have made them three times after getting requests. They are very gooey so would suggest leaving them longer for a more firmer brownie. If you are a chocoholic like me, you will love them :).

lamblo's picture

Best brownies I have ever tried. Incredible.

masueuk's picture

I am a truly useless baker... but these come out just like the photograph, which is fantastic and useful as they dont last very long so we can always look at the photograph once they have all been scoffed. Everyone who has tried them loves them. I agree about them needing a bit more time in the oven, glad its not just me. I find once the top has a bit of a crust, they are perfect, gooey yumminess on a plate.

Pinot Grigio's picture

OMG, it was super delicious! I made it with strawberries, and Im planning to try it with cherries too!
I cooked them 10 minutes longer than it was suggested and I also used 200g of brown sugar instead of 400g. I cut them into small squares, as they are so chocolatey, I can easily overdose myself :P

jobato1972's picture
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WONDERFUL!!!
Made these today for a picnic. Everyone absolutely loved them. Substituted milk chocolate for white chocolate (to compliment the raspberries) and didn't melt the white chocolate; I just chopped roughly and stirred through at the end with the raspberries. Put 50g of white chocolate chunks on the top too with the extra raspberries. Used 300g of frozen raspberries (that were not only loads cheaper than fresh but held their shape really well). Added these in frozen which chilled the mixture (I find chilled cake batter always rises better). Used half dark brown sugar and golden caster sugar instead and cooked for an extra 10 minutes (wanted firmer slices for the picnic – would leave gooey if serving as a dessert)!

debrat's picture
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No probs with sloppiness using 200g raspberries. Not surprised these are yummy with the amount of sugar in them. Felt the fat piling on just measuring it in. Unfortunately these are scummy the tartness of raspberry against the chocolate does indeed make these moreish thou too many still warm became sickly, better leave some for the kids ....

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