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A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

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A star rating of 4.7 out of 5.253 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Cuts into 15 squares

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

  • Freezable
Nutrition: per serving
HighlightNutrientUnit
kcal389
fat22g
saturates13g
carbs44g
sugars38g
fibre2g
protein5g
low insalt0.4g
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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 eggs
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberries

Method

  • STEP 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.

  • STEP 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.

Goes well with

Recipe from Good Food magazine, May 2012

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Overall rating

A star rating of 4.7 out of 5.253 ratings
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