Best-ever chocolate raspberry brownies

Best-ever chocolate raspberry brownies

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(111 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-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
    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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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.
donnalovescheese
10th Nov, 2013
Delicious but way too gooey. The raspberries cut through the chocolate nicely, otherwise I'd think this would have been way too rich but even after cooking for 45mins and leaving it to cool completely the inside was too wet. Think I'll try a different brownie recipe and just add raspberries to that next time.
woman_a
8th Oct, 2013
This was a completely disappointing recipe. I cooked it for the extra 10 minutes and ended up with something that was getting 'biscuity' at the edges and the central third of it was still runny. The cake around the individual raspberries remained wet also. I put it back into the oven, covered with a bit of foil to help prevent burning/drying, but the central part is still soggy to the point of being inedible. A complete waste of lovely - and not inexpensive - ingredients. I will revert to the number of other brownie recipes I use which never fail.
miss_brightside
24th Sep, 2013
I made these for work today and they went down a treat - I have never heard the word amazing used so many times about a brownie recipe! They were so easy too. I used Stork instead of butter as it was all I had, and cooked for around 35-40 mins, but they worked out perfectly and not too crumbly. Will definitely be making these again!
aliceeats
3rd Sep, 2013
Looked and smelled delicious but mine were way too runny in the middle, obviously didn't cook for long enough, even though I left them in for 40 minutes as advised below. It's hard to know when they're ready! I'll try again!
mareebrown
8th Sep, 2013
5.05
I agree - looked and tasted great, but I also cooked them for a bit longer as they were too gooey. I also thought there was too much sugar and only put in a scant 350g. I have made them a few times and always reduce the sugar content. Otherwise, absolutely brilliant and easy to make.
char841
20th Aug, 2013
Super easy and ABSOLUTELY delicious!! Need longer than 30 minutes though - I cooked them for 40 and they were perfect!
a.savina.yuksel
6th Aug, 2013
It's a rich and super moist desert....but I would not call it brownies because after cooling it down I tried to slice it, the result was crumbly pieces. Next time, I will transform it to cupcake, using muffin molds and a touch of frosting!

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