A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

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(139 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
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Ingredients

  • 200g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    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 raspberries
    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.

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Comments, questions and tips

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thedavidcreed
9th Aug, 2018
5.05
STOP THE PRESS...AND THE SUGAR! As a sugar fiend who enjoys the sweetest of treats from battenburg to candy floss, I was devastated when I realised I had forgotten the sugar when I mixed in the eggs. I went ahead, trusting in the sugar content of the chocolate, and it was a revelation! The 10 of us couldn't stop eating it, much less imagine how sweet it would have been...
Bethanyaj
1st Jun, 2018
the first time I tried this they didn't turn out good. I didn't have the right size tin. it was too deep so therefore didn't cook in the middle and were very gooey and messy. I tried them again but I used a proper brownie tin and they turned out perfect! I halved the amount of sugar that time to 200g and it was just the right amount as they were not too sweet and sickly
alisondavey
15th May, 2018
5.05
I've made these many times and my tip is to halve the sugar to 200g. Also I whisk the eggs and sugar together for about 5 minutes until it's like mousse, while the chocolate and butter are melting. Don't let the chocolate and butter get too hot, melt it in a bowl over simmering water and take it off the heat before fully melted. Then combine with the whisked egg and sugar, adding the flour and cocoa and raspberries last. This results in a lovely light squishy brownie and takes 35 mins at 160 fan in my oven.
charlottemarriott
30th Mar, 2018
4.05
So, the flavour of this is wonderful. However, the instructions could be better. I cooked it for 35 minutes, at 160 fan as instructed and I use a thermometer to ensure the temperature is correct. I also left it to cool completely and refrigerated it until it was cold before cutting. But I still had to throw most of it in the bin as the centre was uncooked. very disappointed. I think another 10 minutes or so would probably rectify the problem so I will try again as I can see that it will be worthwhile. Edit: I tried again and cooked it until the top looked cooked (the middle was the same colour as the edges and I could touch the middle without it wobbling like liquid). It took about 50 minutes. I let it cool in the fridge and cut it up. Pretty much perfect, maybe even 5 minutes more as there was one square which wouldn't hold it's shape.
Olivia Clare's picture
Olivia Clare
1st Mar, 2018
5.05
so easy and so lovely with the raspberries will make over and over again
avecmon
15th Feb, 2018
5.05
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.
Jeannyt
17th Aug, 2017
5.05
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.
Tansyt
30th Jul, 2017
2.05
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.
IMadeThisx
4th Apr, 2017
5.05
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.
gracieac
3rd Feb, 2017
5.05
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!

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abii
4th Aug, 2017
Hiya, how long should the choc/sugar/butter mixture be left to cool for?
goodfoodteam's picture
goodfoodteam
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
goodfoodteam
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.
domgod
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.
catherinemary
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
goodfoodteam
12th Aug, 2015
Hi, thanks for getting in touch. These brownies are fine to freeze.
Alisha91
11th Apr, 2015
Has anyone tried this recipe with a cheesecake swirl ?
goodfoodteam's picture
goodfoodteam
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 http://www.bbcgoodfood.com/recipes/black-white-brownies 
tvarda
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 :)

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thedavidcreed
9th Aug, 2018
5.05
Try without any sugar. Seriously!
Serena Murphy's picture
Serena Murphy
2nd Jul, 2018
I have made these a million times and they always turn out really good. I recently tried them with Gluten Free plain flour and they came out so well. Lots of GF brownie recipes seemed to over-complicate, so I was really happy that this was able to withstand a like-for-like substitution.
dmhdmhdmhdmh
4th Feb, 2017
5.05
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!
EVE2013
10th Aug, 2016
5.05
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!