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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Mikeyboyslim
23rd Jul, 2014
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
juliaprior
29th Jun, 2014
5.05
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
6th May, 2014
5.05
These were delicious and tasted even better the day after baking. The raspberries made them extra moist, lovely
Sparky1302's picture
Sparky1302
19th Feb, 2014
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
16th Aug, 2014
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
abcdefghijord
1st Jun, 2014
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
16th Feb, 2014
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.
natalie1421
15th Dec, 2013
these brownies are really yummy, but I had them in the oven for about 45 minutes
chocorina
23rd Nov, 2013
I have made these brownies countless times and they have never failed to be dubbed the best brownies ever. Everybody who tries them asks me for the recipe. For those who are having setting problems, check that you're using large to very large eggs and measuring the flour and cocoa accurately. I've even tried making them with wholemeal and spelt flours with no problems. Only use fresh raspberries, not frozen. The size of the baking pan needs to be accurate also. I often double the quantity and bake in 2 pans as once cooled and cut, they freeze beautifully. I also bake them for about 10 minutes longer than stated but it really depends on your oven. These are meant to have a gooey centre which is even more delicious when partially defrosted from the freezer.
clintwestmetal
12th Nov, 2013
Don't know where the '30 mins' comes from. Had them in for near enough an hour. They are very good but unbelievably rich- this coming from a chocolate fanatic, you'll probably have diabetes after having one but it's worth it.

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