A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

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(170 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-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.

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Comments, questions and tips

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1st Jun, 2018
the first time I tried this they didn't turn out good. I didn't have the right size tin. it was too deep so therefore didn't cook in the middle and were very gooey and messy. I tried them again but I used a proper brownie tin and they turned out perfect! I halved the amount of sugar that time to 200g and it was just the right amount as they were not too sweet and sickly
15th May, 2018
I've made these many times and my tip is to halve the sugar to 200g. Also I whisk the eggs and sugar together for about 5 minutes until it's like mousse, while the chocolate and butter are melting. Don't let the chocolate and butter get too hot, melt it in a bowl over simmering water and take it off the heat before fully melted. Then combine with the whisked egg and sugar, adding the flour and cocoa and raspberries last. This results in a lovely light squishy brownie and takes 35 mins at 160 fan in my oven.
30th Mar, 2018
So, the flavour of this is wonderful. However, the instructions could be better. I cooked it for 35 minutes, at 160 fan as instructed and I use a thermometer to ensure the temperature is correct. I also left it to cool completely and refrigerated it until it was cold before cutting. But I still had to throw most of it in the bin as the centre was uncooked. very disappointed. I think another 10 minutes or so would probably rectify the problem so I will try again as I can see that it will be worthwhile. Edit: I tried again and cooked it until the top looked cooked (the middle was the same colour as the edges and I could touch the middle without it wobbling like liquid). It took about 50 minutes. I let it cool in the fridge and cut it up. Pretty much perfect, maybe even 5 minutes more as there was one square which wouldn't hold it's shape.
Olivia Clare's picture
Olivia Clare
1st Mar, 2018
so easy and so lovely with the raspberries will make over and over again
15th Feb, 2018
Brilliant brownies! Great way to use frozen raspberries. Definitely reduce the sugar by at least 100g (if not more) to make it less sickly and to be able to appreciate the richness of the chocolate contrasting with the tartness of the raspberries.
17th Aug, 2017
I made these twice already and loved them sooo much! They are moist, rich and taste delicous. But I do also always have to bake them longer than 30minutes.
30th Jul, 2017
Nope - this really doesn't work. Tastes good - but even after an hour in the oven I just have one sticky mess. Can be vaguely parted into big sticky blobs - but I really don't feel I can serve this mess to guests as planned.
4th Apr, 2017
These really are so simple and delicious. I've messed about a lot with this recipe and I've found the best outcome is to use the exactl quantities of everything except the raspberries. I use a little more. It's really important to use the right size tin for the baking and to cool the chocolate mixture before adding the eggs. I add 3/4's of the raspberries to the mixture and then about 15 mins into cooking I dot the rest Over the top, pressing them in slightly. Cool and then stick in the fridge before slicing though.
3rd Feb, 2017
Absolutely delicious! These are going to be my staple gooey brownie recipe from now on. Baked at 160C fan for 45mins to get a slightly firmer (but still dense and "squidgy") brownie, which made them hold together a bit more. While they're good while they're still warm, I would recommend refrigerating them as it really helps with cutting them up!
17th Oct, 2016
Excellent everyone loved them!


goodfoodteam's picture
12th Aug, 2015
Hi, thanks for getting in touch. These brownies are fine to freeze.
11th Apr, 2015
Has anyone tried this recipe with a cheesecake swirl ?
goodfoodteam's picture
24th Apr, 2015
Hi thanks for getting in touch. We haven’t tested this recipe with a cheesecake swirl however we have published this new recipe for cheesecake swirl brownies which you might like to try http://www.bbcgoodfood.com/recipes/black-white-brownies 
22nd Jan, 2015
I would like to make them a bit healther, and replace the white flour with a gluten free option (millet, almond flour?), sugar with agave nectar and butter with coconut oil, but not sure they will come out the same. Has anybody tried? I'll give it a go this weekend :)
goodfoodteam's picture
22nd Jan, 2015
Hi tvarda, thanks for getting in touch. Great that you want to experiment with the recipe. However, we haven't tested this recipe using the ingredients you suggest and they are likely to make big differences to the finished texture. For example the gluten-free flours might not absorb the liquid ingredients in the same way as wheat flour and agave nectar has a different level of sweetness to sugar and also involves adding another liquid to the mixture. If you want to cut out the flour you could try experimenting with one of our triple tested flourless chocolate cake recipes - such as this one for chocolate ginger brownie bars http://www.bbcgoodfood.com/recipes/chocolate-gingerbread-brownie-bars-fudgy-icing or this flourless chocolate and pear cake http://www.bbcgoodfood.com/recipes/8084/flourless-chocolate-and-pear-cake  which uses ground hazelnuts instead of flour. This guide on sugar-free baking may also be a useful reference http://www.bbcgoodfood.com/howto/guide/sugar-free-baking. Hope it goes well. Please do let us know how you get on. 
28th May, 2014
Does the brown sugar have to dissolve completely in the pan?


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