Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(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
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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
    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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Petite Risa
17th Feb, 2015
5.05
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.
alisondavey
13th Feb, 2015
5.05
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.
lynstaylor
12th Feb, 2015
Completely ignorw the people who say this recipe is no good! I made them and they turned out great (you can see here http://bit.ly/1B1F0xq). I think the reasons why people are having troubles are either because: a) They are using the wrong size tin - you have to use a 20x30cm baking tray otherwise the cooking time will be affected b) They are not using large eggs, which also affects the bake. If you don't have large eggs use 4 medium size eggs plus half of a 5th egg c) They are using cheap chocolate - also affected the bake d) They didn't put in the fridge before cuting. Only by leaving the brownies to cool in the tray and at room temperature then placing in the fridge for about 30 minutes-1 hour to firm up will they be easy to slice and serve. If you follow the recipe to the letter, not leaving out any of the advice above then you should have perfect gooey brownies!
Sharkeyyy
24th Jan, 2015
0.05
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
22nd Jan, 2015
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
17th Feb, 2015
5.05
They work a treat with gluten-free flour, haven't tried them with agave nectar or coconut oil though.
lisaliddle
11th Jan, 2015
3.8
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
21st Dec, 2014
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
31st Aug, 2014
I'll add to my previous comment, a 20x30cm baking tray is too small for these quantities.
Lucy5
31st Aug, 2014
3.8
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.

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