A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(193 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
Save to My Good Food
Please sign in or register to save recipes.


  • 200g dark chocolate, broken into chunks
    Dark chocolate soup pots with double cream in spoons

    Dark chocolate

    dahk chok-o-let

    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.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
Louise Martin's picture
Louise Martin
6th Jun, 2020
Made this today and used 300g of sugar rateger than 400g. Used the exact tin as recommened and they were perfectly cooked after 30 mins. I think if the tin was shorter the mixture would be thicker and therefore would take much longer to cook.
19th Mar, 2020
omg I loved this recipe so uber fantastic :) don't believe clodagh she don't know what she talking about
17th Nov, 2019
These taste good but what on earth is the timing about?! Wish I'd read the comments before as I spent an extra half an hour checking them every 5-10 minutes. My oven does always take a bit longer but not to the extent this recipe needed. After an hour in oven, they still fell apart!
Susan Belcher's picture
Susan Belcher
12th Oct, 2019
Actually it does say add sugar with choc and butter in the choc raspberry brownies
Clodagh Quinn's picture
Clodagh Quinn
24th Aug, 2019
I followed the recipe exactly and it was basically still liquid in the middle. I then read the comments so baked for another 25 minutes and it's still complete mush! I understand people suggesting tweaks like longer baking times, adding less sugar etc, but why then give the recipe 4 or 5 stars? It's quite clearly not fit for purpose as it is but if you go by the ratings you are led to believe it's a great recipe. My advice, find another recipe.
22nd Aug, 2019
Tastes lovely but could do with less sugar. Also, it is very gooey. What I should have done is cover it in foil after the allotted time, then continue to bake, so it's not still like mixture in the centre, while not burning the top. We live and learn!
Sara Parry's picture
Sara Parry
8th Jul, 2019
Made these for the first time today. Followed the recipe exactly apart from the sugar, reduced that to 250g. Cooked for 40 mins and the brownies were perfect, still nice and squidgy inside. The raspberries cut through the chocolate nicely. These will definitely be made again!
Ashleighhk's picture
13th Jun, 2019
So delicious! Easy to make and come out fudgy and soft in the middle. This remains my go-to brownie recipe.
Quinn Duffy-Jenkins's picture
Quinn Duffy-Jenkins
10th Jun, 2019
Thes are the best brownies I’ve ever had my life
Elaine Scotter
3rd Apr, 2019
Whoops, sorry BBC . I see now that you are meant to put the sugar in with the butter and chocolate! Duh!


24th Sep, 2019
I accidentally used caster sugar, will this make a big difference?
goodfoodteam's picture
26th Sep, 2019
Thanks for your question. No, that won't be a problem. Soft light brown sugar has a richer flavour but caster will still work fine. Take a look at our sugar guide for more information about the different types of sugar: https://www.bbcgoodfood.com/glossary/sugar
13th Aug, 2019
Would these freeze ok? Thank you
goodfoodteam's picture
15th Aug, 2019
Thanks for your question. Yes, this freezes well. All our freezable recipes are marked with a blue star above the nutritional information.
4th Aug, 2017
Hiya, how long should the choc/sugar/butter mixture be left to cool for?
goodfoodteam's picture
7th Aug, 2017
Thanks for your question. As you're heating the mixture gently, you don't need to leave it to cool. Make sure it's off the heat before adding the eggs and stir each egg through straight away.
Shirley Valentine's picture
Shirley Valentine
15th Sep, 2016
Is it absolutely necessary to use the full 400g sugar and 250g butter (as well as 300g of chocolate) or can the amounts be reduced somewhat without affecting the outcome? If so, what would you recommend reducing them to? Many thanks.
goodfoodteam's picture
26th Sep, 2016
Thank you for your question. We always recommend following the recipe for best results as we triple test to ensure it works. Check out our tips for sugar-free baking as well as our low-fat cake collection for alternative recipes and ideas for how to adjust recipes if you do want to give it a go yourself.
23rd Dec, 2015
I had to put these brownies back in the oven 6 times. The middle just wasn't cooked at all. Pan size as per recipe, oven temperature as per recipe. Very annoying.
15th Jun, 2015
Tried these tonight and the result was amazing! Deep, gooey, mega chocolatey with the sharp tang of the raspberries providing a wonderful contrast of flavour. Does anyone know if they freeze ok?


Natalie Davies's picture
Natalie Davies
29th May, 2019
I make raspberry gin by leaving fresh raspberries in a Kilner jar of gin for a few months. When the gin is bottled, the leftover raspberries make an excellent substitution for the fresh ones in this recipe - boozy chocolate & raspberry brownies, it's a winner :)
9th Aug, 2018
Try without any sugar. Seriously!
Serena Murphy's picture
Serena Murphy
2nd Jul, 2018
I have made these a million times and they always turn out really good. I recently tried them with Gluten Free plain flour and they came out so well. Lots of GF brownie recipes seemed to over-complicate, so I was really happy that this was able to withstand a like-for-like substitution.
4th Feb, 2017
I'm sure that seasoned cooks would know this automatically, but given the sparsity of instructions this is a note to the amateurs among us (myself included) to leave the mixture to cool significantly before adding the eggs, as the hot mixture can cause them to scramble within the batter if you're not quick enough at stirring each one in!
10th Aug, 2016
We used tinned blackberries, draining the syrup first. Makes for a cheaper option especially when out of season. We halved sugar in brownie mix as berries were preserved in sugar syrup. Also cooked for an extra 3 mins due to extra liquid in tinned berries. Serve with yoghurt!
Want to receive regular food and recipe web notifications from us?