Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(80 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
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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 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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Alisha91's picture

Has anyone tried this recipe with a cheesecake swirl

Alisha91's picture

Has anyone tried this recipe with a cheesecake swirl ?

meno.emma's picture

Very nice squigy brownies and there were none left on the plate which is a good sign. Cooked a little longer than stated.

horseyh's picture
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Delicious brownie, by far the best recipe I have ever tried. The raspberries work so well. Also took nearly an hour to cook through fully.

Petite Risa's picture
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Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too.

I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore (so you may need to put some foil around the edges to stop them from burning). End result is so worth it though!

alisondavey's picture
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Okay I think I've come up with a solution to the problems we all had with these. My first effort turned out too wet, heavy and sweet too. Firstly I halved the sugar to 200g and used golden caster sugar and Stork instead of butter. Then I whipped the eggs and sugar together for about 5 minutes with an electric whisk until it doubled in size and went a bit mousse-like and left a trail when the whisk comes out. I folded the melted Stork and chocolates into that and then sifted over the flour and cocoa and folded that in, then the raspberries and cooked it for 30 minutes at 160 C fan. It did puff up quite a lot but then sank a bit as it cooled. Just had a tasting and it's really light but still squidgy and a bit damp in the middle with a crisp top. Absolutely delicious and much nicer than the result you get by just stirring the eggs in.

Sharkeyyy's picture
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Do not bother to use this recipe. Followed the instructions and comments below and was inedible after 50 minutes in the oven. The edges burnt and the centre still liquid.
0/10 Would not use again

tvarda's picture

I wonder what they will be like if I used a gluten-free flour, agave nectar instead of sugar and coconut oil to replace butter. Has anyone tried that?

Petite Risa's picture
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They work a treat with gluten-free flour, haven't tried them with agave nectar or coconut oil though.

lisaliddle's picture
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I've made these twice now and been pleased both times, they are easy to make however I don't know why you would need 400g of sugar. Both times I have only put in 150g and they have tasted great. The first time I used frozen raspberries and cooked for 50 mins this was a little too long because they weren't squidgy, though still very nice. I did again yesterday using fresh cranberries and white chocolate chunks and cooked for only 35 mins and this time they came out squidgy but not gooey - perfect! I have also on both occasions used 150g of milk and dark and again the results have been fine.

maxinealisha's picture

Made these for a work bake off and they went down a treat. I even won the competition!

I added a couple of extras.
-a pinch of cinnamon
-a Chambord glaze

They took around 45 to cook for me.

clintwestmetal's picture

I'll add to my previous comment, a 20x30cm baking tray is too small for these quantities.

Lucy5's picture
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Lovely brownies and enjoy the raspberries in them. I halved the amount of brown sugar but reckon next time id put all of it in as I didn't find them too sweet. Mine weren't very squidgy either so not sure what happened there, although I cooked them for 35mins so maybe less cooking time needed. Overall really enjoyed them.

Mikeyboyslim's picture

Iv'e made these several times too now , absolutely fantastic even for a beginner like me , easy steps to follow , great simple recipe , fantastic results !

juliaprior's picture
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I have made these brownies several times - they are super indulgent and they always get good comments. They are quite gooey (and very rich), but I think that's how they should be (like the photo). I cook mine for 35 mins and they don't taste raw. They are more of a dessert brownie and good served with a dollop of creme fraiche. My tips would be to leave them to cool in the tin, don't try and take out of the tin when they are still warm. When the tin is cool, I advise popping them in the fridge to firm up, this makes cutting them up much easier, otherwise the knife gets covered in chocolate goo when you try to cut them. Let them come back to room temperature before you serve them. I have made them using both fresh and frozen raspberries, medium eggs and they have still turned out fine. As previously mentioned, they are very rich and you do get a bit of sugar rush when you eat one! Definitely a treat and not a regular bake - cut into small squares!

jen83's picture
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These were delicious and tasted even better the day after baking. The raspberries made them extra moist, lovely

Sparky1302's picture

Fairly good recipe, overall taste is good and there is a good contrast of flavours with the raspberries in it.
However, I did find that even after 20 minutes extra in the oven the cooled brownies still turned out to be extremely gooey while the edges were quite hard and beginning to burn. Also, I was very conscious that the chocolate would burn quite easily when melting it with the butter and sugar and it required almost constant stirring.
Don't think I will be using this recipe again.

wenda1's picture

I was surprised how "gooey" they were and a bit worried that they were still raw. However the picture showed them as being "gooey"!!!

abcdefghijord's picture

Melt the butter, chocolate and sugar in a Bane Marie if you do decide to try again. It could be that your tin was different measurements meaning that you could have had a thicker brownie to cook.

FamilyH's picture

Lovely, although it would have been better (I confess) if I hadn't burnt the chocolate. Used cranberries instead of raspberries as this was a last-minute bake and we didn't have any raspberries. Otherwise, everyone liked it and I will definitely make again.

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