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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12th Feb, 2015
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!
24th Jan, 2015
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
22nd Jan, 2015
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?
Petite Risa
17th Feb, 2015
They work a treat with gluten-free flour, haven't tried them with agave nectar or coconut oil though.
11th Jan, 2015
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.
21st Dec, 2014
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.
31st Aug, 2014
I'll add to my previous comment, a 20x30cm baking tray is too small for these quantities.
31st Aug, 2014
Lovely brownies and enjoy the raspberries in them. I halved the amount of brown sugar but reckon next time id put all of it in as I didn't find them too sweet. Mine weren't very squidgy either so not sure what happened there, although I cooked them for 35mins so maybe less cooking time needed. Overall really enjoyed them.
23rd Jul, 2014
Iv'e made these several times too now , absolutely fantastic even for a beginner like me , easy steps to follow , great simple recipe , fantastic results !
juliaprior's picture
29th Jun, 2014
I have made these brownies several times - they are super indulgent and they always get good comments. They are quite gooey (and very rich), but I think that's how they should be (like the photo). I cook mine for 35 mins and they don't taste raw. They are more of a dessert brownie and good served with a dollop of creme fraiche. My tips would be to leave them to cool in the tin, don't try and take out of the tin when they are still warm. When the tin is cool, I advise popping them in the fridge to firm up, this makes cutting them up much easier, otherwise the knife gets covered in chocolate goo when you try to cut them. Let them come back to room temperature before you serve them. I have made them using both fresh and frozen raspberries, medium eggs and they have still turned out fine. As previously mentioned, they are very rich and you do get a bit of sugar rush when you eat one! Definitely a treat and not a regular bake - cut into small squares!


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