Chocolate Brownies with Raspberry Recipe

15 Apr

Gooey, soft, dark, rich, slightly chewy chocolate loveliness – hmmm brownies.

BBC Good Food Magazine featured brownies on the front cover, James Martin whipped some up on Saturday Kitchen – brownies were definitely calling.

“Why didn’t I try these before!”

Being a savoury girl has resulted in me never actually baking them; this recipe offered my pallet something of interest, something which I felt off set the uber sweet nature of lashings of chocolate and sugar, the intensely tart nature of raspberries and the combination is heavenly!



The brownies dense nature has little bursts of sour raspberry squishiness – so quick and easy to make am pleased to have had a go and will be trying these again. Just in case here’s the recipe for the ones I made;

Chocolate Brownies with Raspberry Recipe


  • 350 g dark chocolate broken into pieces
  • 250 g unsalted butter
  • 3 eggs
  • 250 g light soft brown sugar
  • 100 g plain flour
  • 10 g coco powder
  • 1 tsp baking powder
  • 175 g fresh or frozen raspberries

How long will it take to make brownies

  • Preparation time: 15 – 20 mins
  • Cooking time: 40 mins (20 mins of resting)

How to bake brownies

1. Melting time – Break up the chocolate pieces and chop up the butter and melt down slowly on a low heat (this can be done either in a pan or in a microwave). Stir occasionally. Remove from the heat and allow to cool, not too much.

Blocks of chocolate for brownies

2. Grease up & heat – Preheat the oven to 170C/gas 3 and grease a 23cm square cake tin.

3. Whisk, beat & fold – Whisk the eggs until thick, then gradually add the sugar and beat until glossy. Next, beat in the lukewarm melted chocolate mixture, then gently fold in the flour, baking powder and a pinch of salt.

Whisk eggs & sugar for brownies

Whisk eggs & sugar for brownies

4. Tip & stir – Pour just over half the mixture into the prepared cake tin. Scatter raspberries – make them even so you get a bit of sourness per slide then cover raspberry chocolate mix with the remaining mixture.

Chocolate mixture and raspberries

Chocolate mixture and raspberries

5. Cooking time – Bake for about 40 minutes or until the surface is set. The brownies will be cooked when a skewer inserted into the middle comes out with just a little mixture adhering.

6. Remove & rack – Remove from the oven, place the tin on a wire rack and allow to rest for about 20 minutes.

Chocolate brownies with raspberry

Chocolate brownies with raspberry

Tip: To prevent crumbling, completely cool your brownies before cutting into squares Cut the brownies into squares and carefully remove them from the tin when cold.

Happy indulgent baking!


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