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

Easy

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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Ingredients

  • 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
    Raspberries

    Raspberry

    ras-beh-ree

    A member of the rose family, raspberries have a wonderfully intense, sweet taste, and many…

Method

  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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ruthy1972
29th Apr, 2012
5.05
I made these little beauties today to cheer us up on such a dismal day and oh my goodness!!!! Truly, truly scrumptious!!! I also left them in the oven for an extra 10 minutes -very easy to make and even easier to devour with a cup of tea -mmmmmmm!:)
chantalb1
29th Apr, 2012
5.05
Really delicious! I found that mine needed an extra ten mins in the oven, because the raspberries create a significant amount of moisture. It's also worth noting that it would be better to use a non-stick pan because, although you'll be saving on washing up by using just the one pan (and no bowl), you'll need to be scraping the mixture out with a spatula; so potentially damaging a stainless steel pan. Also, finding 200g raspberries proved a little difficult - I could only find 175g or 225g for some reason. Having made these twice, I found that 175g was more than enough, and 225g was a little too much.
pittortou
26th Apr, 2012
Absolutely scummy. Will definitely be making again.

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