A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

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(202 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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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!
27th Aug, 2016
Absolutely delicious and one of my favourite brownie recipes! The raspberries add a little tartness, which goes perfectly with the brownie.
10th Aug, 2016
Gorgeous brownies and so easy to make! Modified the recipe to include only half the sugar after reading other comments.
15th Jul, 2016
Genius spin on classic chocolate brownies! My guests couldn't wait for them to cool so they fell apart a little when cutting but they tasted incredible. The fresh raspberries just burst on the tongue..
20th Jun, 2016
I was thrilled with the results and have no complaints. I added macadamia nuts to mine, which were really delish....sprinkled them liberally over the mix and buried them with mix. I beat the eggs before adding them with a fork and I had let the chocolate mix cool somewhat before adding. My oven is not the most reliable as the fan force can go on and off but the cooking time was good. My husband and I had ours hot straight out of the oven and I had mine with a dollop of cream. It was gooey and so delicious but not neat but that was part of the appeal. I cooled but did not refrigerate before cutting. That was a mistake. If you want neat squares, I'd say setting in the fridge is a must. Good luck!
cakeybakeycakey's picture
5th Jun, 2016
I read the comments and decided this would be a good recipe to make for cake day in my German class BUT they didn't, even after an hour in the oven and even after turning the heat up after 40 mins. It was only a bit thicker than when I had put it in the oven. The edges burnt black but nothing else cooked. But hey, we learn from mistakes and maybe it was just the way I was cooking it?
2nd May, 2016
We've made these brownies twice and both times they are absolutely delicious! It's actually dangerous to make too many since they are more-ish. The recipe is easy to follow - my recommendation would be to do about 3/4 of the sugar amount since they are very sweet. However the raspberries give just the right amount of tartness. The second time we made them they came out a little watery at first and needed longer in the oven; however they still tasted fab. Goes down a treat as a gift to friends!
Helen P
3rd Mar, 2016
I'm a total novice baker and have made these brownies about 5 times now. The recipe is very simple and I follow it to the letter and the brownies have come out really well every time. I bake mine for 35 minutes and they always look quite runny still when I take them out of the oven BUT they do harden up as they cool, so do not be fooled by their appearance. I did them for 40 minutes on one occasion and they still did not look 'done' when I took them out of the oven but they hardened up a little too much and were a bit tough, so I do think 35 minutes is about right. If done according to the recipe, these brownies are just the right amount of squidgy with a lovely crust on the top. The raspberries add a zingy flavour twist. I sieve some icing sugar onto mine to make them a little more 'dressed'. I always have people asking me for the recipe, so they must be good!


28th May, 2014
Does the brown sugar have to dissolve completely in the pan?


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