Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(106 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
Save to My Good Food
Please sign in or register to save recipes.

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
    Raspberries

    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.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
toriking31
27th May, 2013
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
11th May, 2013
5.05
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
6th May, 2013
5.05
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
5th May, 2013
5.05
Fabulous and so easy to make - cooked for longer than the recipe stated, but they were worth the wait :-)
landomcfly
23rd Apr, 2013
5.05
So moist! So delicious!
gillybee82
14th Apr, 2013
3.05
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
18th Mar, 2013
5.05
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
15th Mar, 2013
5.05
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
15th Mar, 2013
5.05
So delicious!
canastasiadou
4th Mar, 2013
5.05
I used unsalted butter instead of salted. Very easy and very nice brownies.

Pages

Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.