Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(118 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
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-lit

    Dark chocolate means the shiny, dark-reddish brown treat produced from the cacao bean, theobroma…

  • 100g milk chocolate, broken into chunks
    Milk chocolate squares

    Milk chocolate

    mill-k chok-lit

    Milk chocolate is classically made from dark chocolate of low cocoa solid content and a higher…

  • 250g pack salted butter
  • 400g soft light brown sugar
  • 4 large eggs
  • 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, questions and tips

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15th Feb, 2018
Brilliant brownies! Great way to use frozen raspberries. Definitely reduce the sugar by at least 100g (if not more) to make it less sickly and to be able to appreciate the richness of the chocolate contrasting with the tartness of the raspberries.
17th Aug, 2017
I made these twice already and loved them sooo much! They are moist, rich and taste delicous. But I do also always have to bake them longer than 30minutes.
30th Jul, 2017
Nope - this really doesn't work. Tastes good - but even after an hour in the oven I just have one sticky mess. Can be vaguely parted into big sticky blobs - but I really don't feel I can serve this mess to guests as planned.
4th Apr, 2017
These really are so simple and delicious. I've messed about a lot with this recipe and I've found the best outcome is to use the exactl quantities of everything except the raspberries. I use a little more. It's really important to use the right size tin for the baking and to cool the chocolate mixture before adding the eggs. I add 3/4's of the raspberries to the mixture and then about 15 mins into cooking I dot the rest Over the top, pressing them in slightly. Cool and then stick in the fridge before slicing though.
3rd Feb, 2017
Absolutely delicious! These are going to be my staple gooey brownie recipe from now on. Baked at 160C fan for 45mins to get a slightly firmer (but still dense and "squidgy") brownie, which made them hold together a bit more. While they're good while they're still warm, I would recommend refrigerating them as it really helps with cutting them up!
17th Oct, 2016
Excellent everyone loved them!
27th Aug, 2016
Absolutely delicious and one of my favourite brownie recipes! The raspberries add a little tartness, which goes perfectly with the brownie.
10th Aug, 2016
Gorgeous brownies and so easy to make! Modified the recipe to include only half the sugar after reading other comments.
15th Jul, 2016
Genius spin on classic chocolate brownies! My guests couldn't wait for them to cool so they fell apart a little when cutting but they tasted incredible. The fresh raspberries just burst on the tongue..
20th Jun, 2016
I was thrilled with the results and have no complaints. I added macadamia nuts to mine, which were really delish....sprinkled them liberally over the mix and buried them with mix. I beat the eggs before adding them with a fork and I had let the chocolate mix cool somewhat before adding. My oven is not the most reliable as the fan force can go on and off but the cooking time was good. My husband and I had ours hot straight out of the oven and I had mine with a dollop of cream. It was gooey and so delicious but not neat but that was part of the appeal. I cooled but did not refrigerate before cutting. That was a mistake. If you want neat squares, I'd say setting in the fridge is a must. Good luck!


4th Aug, 2017
Hiya, how long should the choc/sugar/butter mixture be left to cool for?
goodfoodteam's picture
7th Aug, 2017
Thanks for your question. As you're heating the mixture gently, you don't need to leave it to cool. Make sure it's off the heat before adding the eggs and stir each egg through straight away.
Shirley Valentine's picture
Shirley Valentine
15th Sep, 2016
Is it absolutely necessary to use the full 400g sugar and 250g butter (as well as 300g of chocolate) or can the amounts be reduced somewhat without affecting the outcome? If so, what would you recommend reducing them to? Many thanks.
goodfoodteam's picture
26th Sep, 2016
Thank you for your question. We always recommend following the recipe for best results as we triple test to ensure it works. Check out our tips for sugar-free baking as well as our low-fat cake collection for alternative recipes and ideas for how to adjust recipes if you do want to give it a go yourself.
23rd Dec, 2015
I had to put these brownies back in the oven 6 times. The middle just wasn't cooked at all. Pan size as per recipe, oven temperature as per recipe. Very annoying.
15th Jun, 2015
Tried these tonight and the result was amazing! Deep, gooey, mega chocolatey with the sharp tang of the raspberries providing a wonderful contrast of flavour. Does anyone know if they freeze ok?
goodfoodteam's picture
12th Aug, 2015
Hi, thanks for getting in touch. These brownies are fine to freeze.
11th Apr, 2015
Has anyone tried this recipe with a cheesecake swirl ?
goodfoodteam's picture
24th Apr, 2015
Hi thanks for getting in touch. We haven’t tested this recipe with a cheesecake swirl however we have published this new recipe for cheesecake swirl brownies which you might like to try 
22nd Jan, 2015
I would like to make them a bit healther, and replace the white flour with a gluten free option (millet, almond flour?), sugar with agave nectar and butter with coconut oil, but not sure they will come out the same. Has anybody tried? I'll give it a go this weekend :)


4th Feb, 2017
I'm sure that seasoned cooks would know this automatically, but given the sparsity of instructions this is a note to the amateurs among us (myself included) to leave the mixture to cool significantly before adding the eggs, as the hot mixture can cause them to scramble within the batter if you're not quick enough at stirring each one in!
10th Aug, 2016
We used tinned blackberries, draining the syrup first. Makes for a cheaper option especially when out of season. We halved sugar in brownie mix as berries were preserved in sugar syrup. Also cooked for an extra 3 mins due to extra liquid in tinned berries. Serve with yoghurt!