Best ever chocolate raspberry brownies

Delicious brownie, by far the best recipe I have ever tried. The raspberries work so well. Also took nearly an hour to cook through fully.

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too. I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore (so you may need to put some foil around the edges to stop them from burning). End result is so worth it though!

Very rich, very sticky and so delicious! Have made these several times and they've been a hit every time. They work really well with gluten-free flour and Stork instead of butter, too. I have changed the amount of sugar, though: for me 200-250g are definitely enough. And they need a lot more cooking time in my oven - have had them in for almost an hour both times to get them to not be raw in the middle anymore.

Okay I think I've come up with a solution to the problems we all had with these. My first effort turned out too wet, heavy and sweet too. Firstly I halved the sugar to 200g and used golden caster sugar and Stork instead of butter. Then I whipped the eggs and sugar together for about 5 minutes with an electric whisk until it doubled in size and went a bit mousse-like and left a trail when the whisk comes out. I folded the melted Stork and chocolates into that and then sifted over the flour and cocoa and folded that in, then the raspberries and cooked it for 30 minutes at 160 C fan. It did puff up quite a lot but then sank a bit as it cooled. Just had a tasting and it's really light but still squidgy and a bit damp in the middle with a crisp top. Absolutely delicious and much nicer than the result you get by just stirring the eggs in.

Completely ignorw the people who say this recipe is no good! I made them and they turned out great (you can see here http://bit.ly/1B1F0xq). I think the reasons why people are having troubles are either because: a) They are using the wrong size tin - you have to use a 20x30cm baking tray otherwise the cooking time will be affected b) They are not using large eggs, which also affects the bake. If you don't have large eggs use 4 medium size eggs plus half of a 5th egg c) They are using cheap chocolate - also affected the bake d) They didn't put in the fridge before cuting. Only by leaving the brownies to cool in the tray and at room temperature then placing in the fridge for about 30 minutes-1 hour to firm up will they be easy to slice and serve. If you follow the recipe to the letter, not leaving out any of the advice above then you should have perfect gooey brownies!

Do not bother to use this recipe. Followed the instructions and comments below and was inedible after 50 minutes in the oven. The edges burnt and the centre still liquid. 0/10 Would not use again

I wonder what they will be like if I used a gluten-free flour, agave nectar instead of sugar and coconut oil to replace butter. Has anyone tried that?

I've made these twice now and been pleased both times, they are easy to make however I don't know why you would need 400g of sugar. Both times I have only put in 150g and they have tasted great. The first time I used frozen raspberries and cooked for 50 mins this was a little too long because they weren't squidgy, though still very nice. I did again yesterday using fresh cranberries and white chocolate chunks and cooked for only 35 mins and this time they came out squidgy but not gooey - perfect! I have also on both occasions used 150g of milk and dark and again the results have been fine.

Made these for a work bake off and they went down a treat. I even won the competition! I added a couple of extras. -a pinch of cinnamon -a Chambord glaze They took around 45 to cook for me.