A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

  • 1
  • 2
  • 3
  • 4
  • 5
(213 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.
Lizzie Kempton's picture
Lizzie Kempton
2nd Aug, 2020
I love this recipe, really delicious and very gooey but possibly slightly too gooey. I decided to split the mixture between 2 20x20cm tins as it looked like a lot and I think this worked well. I’ve been baking lots of brownies on lockdown and tried the wobble test at 30 mine and the mixture seemed pretty solid. In hindsight once they’d completely cooled and been cut up I probably would’ve done them for another 5 mins as the middle is a bit too gooey. Still a fab recipe though and have gone down very well.
Aiden Strickland's picture
Aiden Strickland
20th Jul, 2020
Looks like they’ll probably be lovely once they’ve cooked, but they’ve been in the oven for 50 minutes and are still impossible to take out of their tin. Will definitely reduce the sugar next time, and allow for at least 45 minutes at a higher temp.
4th Jul, 2020
Excellent squidgy brownies. Cooked them for 10 minutes longer so 50 mins total (my oven is variable) and they were lovely. Only added 300g brown sugar as suggested. The addition of raspberries makes it yum! Will definitely be cooking again!
22nd Jun, 2020
Delicious but too gooey - more like chocolate fondant brownie. I will bake for an extra 15 mins next time...there'll definately be a next time :-)
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!


18th Jun, 2020
Are they best stored in the fridge or out and how long do they keep for?
lulu_grimes's picture
21st Jun, 2020
Hi, we suggest you keep them for up to three days because of the fresh raspberries. If you keep them out of the fridge they will be softer and fudge, if you keep them in the fridge they will firm up. Lulu
7th Jun, 2020
Would this work with frozen raspberries?
lulu_grimes's picture
8th Jun, 2020
Hello, You can use frozen raspberries, they will be a bit softer and wetter than fresh ones and will probably collapse as they cook but the flavour will still be the same. Defrost them and drain off any excess juice before adding them. I hope this helps, Lulu
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
18th Jun, 2020
If you mix white sugar with muscavado sugar do you get a similar flavour to brown sugar, or doesn't it work like that?
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?


8th Jul, 2020
My daughter made these using a 350g packet of frozen raspberries, which had been taken out of the freezer at the start of cooking (ie. so not totally defrosted); she cooked them for a little longer than it said because of the semi-thawed raspberries. She also used 100g less sugar than it stated in the recipe. My friends and I agreed they were absolutely delicious.
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?