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A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

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Rating: 5 out of 5.242 ratings
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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

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

Rating: 5 out of 5.242 ratings
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