A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

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(126 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 raspberries



    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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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!
8th Sep, 2013
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.
20th Aug, 2013
Super easy and ABSOLUTELY delicious!! Need longer than 30 minutes though - I cooked them for 40 and they were perfect!
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!
24th Jun, 2013
Absolutely gorgeous & easy to make. I felt the brownies were a bit too wobbly after 30 mins so added an extra 5 mins, they were beautifully gooey.
9th Jun, 2013
These are brilliant! Needed slightly longer to cook fully and really need to be left to set over night but were gone in a flash! Definitely making these again!
2nd Jun, 2013
Worked like a dream! Try using half the quantity of sugar and substitute the raspberries with a tablespoon of dried chili flakes - yummy!
27th May, 2013
I followed this recipe to the letter but I did add ten more cooking minutes as suggested. Result, best brownies I've ever made. The family loved them.
11th May, 2013
I tried this recipe with my partner and the brownies came out really well, even though we're no cooks. The combination of the raspberries with chocolate is spot on! We left the brownies for about 20 minutes longer than the stated time to bake in the oven as before that the mixture still looked pretty gooey and not solid enough. I think this is because we didn't use exact dimensions stated in the recipe for the baking tray (we used a 20x20cm tray approximately) and that meant the level of the mixture was a little higher than expected. In the end, we got the right texture, after we took the brownies out of the oven and let them cool, but they were slightly burned at the top, however that didn't spoil the taste. Next time, I would try to make the layer of the mixture in the baking tray a bit shallower.
6th May, 2013
Cooking my 2nd batch as I speak, half the amount of sugar and minus fruit!! Hopefully, they won't take as long to cook


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