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Thick, Gooey and oh so Fudgey Chocolate Chip Brownies with Raspberries.. the perfect Raspberry Brownies.
So… who knew that SO MANY PEOPLE would want this recipe. Even just as I am writing this I have had a request for the recipe, so it seems a good fit! Definitely, a sought after one.
I realise that I put on a lot of recipes that they are requested recipes, but that’s genuine because they are! As I now have 475+ recipes on my blog, I rely on requests as I already have so many! If you ever wanted to request a recipe yourself, send me an email, or comment on a blog post!
Anyway… back to these bad boys. I have done SO much experimenting to get these right, as I really do want them to be perfect. And from the start, I will say that the method to this recipe is different from my other brownies, but the ingredients are extremely similar.
The reasoning behind this is, the fruit can cause you mayhem in brownies, as they already have to be so exact, and the moisture from the fruit can ruin a brownie in seconds. These, however?! Perfection. If I can say so myself…
My other Brownies, such as my Triple Chocolate Brownies, or my Kinder Bueno Brownies, for example, all use the whisking of eggs/sugar method, where you make it into as thick a mix as possible and fold everything together. I stand by these recipes as they really are EPIC.
However, after trying countless times, I just couldn’t get it to be how I wanted for these ones! Therefore, I tried a slightly different method. The quantity of Chocolate and Butter is the same, the sugar is the same, the eggs are the same, it’s just the dried ingredients are slightly increased to make the batter thicker.
For these ones, you melt the Chocolate, Butter and Sugar together in a pan till smooth. Then you (one by one) mix in the Eggs once the mixture has cooled slightly. And then, you mix in the Flour and Cocoa Powder. It creates a much thicker mixture compared to my other brownies and therefore means it’s much better for the fruit.
You can, of course, use this method for my other brownies too, but I do still utterly adore the other method and I won’t personally be changing them.
I then add in Fresh Raspberries (as frozen can make them take longer to bake), and pour into the dish. Sprinkle on some Chocolate Chips and a few more Raspberries, and you bake!
This recipe creates such thick and gooey brownies, that are oh so fudgy and utterly delicious. The fruit gives them a tartness that cuts through the sweetness, but the Chocolate Chips give them the chocolate pockets you crave. They really are heavenly.
If you like the sound of these, you should check out some of my other recipes…
White Chocolate & Raspberry Blondies…
Lemon & Blueberry Blondies…
or my Terry’s Chocolate Orange Brownies!
ENJOYYYY!! x
Raspberry Brownies!
Ingredients
- 200 g Dark Chocolate
- 200 g Unsalted Butter
- 275 g Caster Sugar
- 4 Medium Eggs (or 3 Large)
- 150 g Plain Flour
- 50 g Cocoa Powder
- 300 g Raspberries
- 150 g Chocolate Chips
Instructions
- Preheat your oven to 180C/160C Fan, and line a 9x9" Square Tin with parchment paper.
- Add your Dark Chocolate, Butter and Sugar to a pan, and melt on a low heat. Stir frequently so the chocolate doesn't burn, and melt till it's smooth.
- Transfer the mix to a bowl, and leave to cool for 10 minutes.
- Add in the eggs, one at a time, stiring in fully each time.
- Add in the Flour, and Cocoa Powder, and stir till combined.
- Add in 2/3 of the raspberries, and stir through.
- Pour the mixture into the tin, and then sprinkle over the Chocolate Chips and the rest of the Raspberries.
- Bake the brownies in the oven for 30-35 minutes!
- Leave the brownies to cool in the tin fully!
Notes
- PLEASE USE DARK CHOCOLATE IN THE MIX. It's very important - milk chocolate should be avoided for this bit.
- You can sprinkle on White/Milk or Dark Chocolate, however.
- I used fresh raspberries as they were in season, and are delicious. You can use frozen, but be prepared that it can take a little longer to bake.
- Some brownies can naturally take longer to bake in some ovens as temperatures in ovens can often be incorrect without you knowing.
- Check the brownies after 25 minutes - mine took on average 32 minutes.
- These will last for 3-4 days once made!
ENJOY!
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J x
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29 Comments
barbara langton
June 28, 2020 at 12:35 pmHi jane if I use frozen raspberries… can I freeze after been baked? Am wanting to make a large batch
Thanks x
Jane's Patisserie
June 28, 2020 at 5:10 pmYes you can xx
Vanessa
June 18, 2020 at 3:33 pmHi could I use normal granulated sugar instead of caster sugar ?
Jane's Patisserie
June 18, 2020 at 7:16 pmYes that’s fine! Just make sure the sugar crystals have dissolved properly as they are bigger!
Katy
June 9, 2020 at 8:22 pmHello,
Could you substitute the raspberries for something like fudge or biscuit – I have an annoying daughter who is so fussy with fruit!
Thank you
X
Jane's Patisserie
June 10, 2020 at 9:05 amYes you can do! x
Angela Phillips
June 5, 2020 at 2:09 pmHi. I only have a 8×8 square tin. Would this still work?
Jane's Patisserie
June 6, 2020 at 12:11 pmHey! So the volume is about 1/5 less, so it would obviously make them deeper and take longer to bake, or you can reduce the quantities slightly x
Angela
June 7, 2020 at 3:39 pmAbsolutely delicious just like every other recipe of Jane’s that I’ve tried. Highly recommend.
Susannah
May 31, 2020 at 6:24 amLoved this, as did EVERYONE who ate them. Turns out you can’t eat just one! Chopped up white chocolate instead of choc chips. Also because of lockdown sugar was in short supply in the shops today so I used a mix of what I had left in the house- caster/soft brown/granulated.
Emma
May 30, 2020 at 1:18 pmHi I was wondering if substituting the raspberries for strawberries would work as well?
Jane's Patisserie
May 30, 2020 at 4:31 pmSometimes strawberries can produce more moisture, and sometimes not have as much taste – but otherwise, they should work fine! x
Laura
May 5, 2020 at 11:44 amSuch a fabulous gooey brownie with just the perfect amount of sharpness from the raspberries 🤩 always swear by Jane’s recipes she is FANTASTIC ❤️
Lauren
May 4, 2020 at 12:43 pmAmazing recipe! I used it as a basic brownie recipe and substituted the raspberries for more chocolatey goodness (caramel nibbles) and they are so amazing! Thank you for this lovely recipe xx
Abi
May 3, 2020 at 7:59 pmSo delicious! I used frozen raspberries and although it took longer to cook it was still gorgeous! Highly recommend this recipe
Sochi
February 10, 2020 at 8:38 amHello I want to bake this today and I’m off to the mart. I would like to know if I can swap the fresh or frozen rasperries with dried berries. I have a big pack of craisins in my pantry and I’m looking to use them instead but with your other brownie method since it doesn’t need to be thick cos of the fresh /frozen berries. What are your thoughts please?
P.S I love your page and content alot.
God bless
Eilidh
October 27, 2019 at 12:13 pmHow far in advance can I make these if I’m storying in air-tight tub? I need them for this Thursday. Can’t wait to try these!!
Jane's Patisserie
October 27, 2019 at 12:16 pmThese will last for 3-4 days once made!
Lisa
October 13, 2019 at 4:31 pmGreat recipe and followed to the book, though have struggled to get them cooked in the middle.
Jane's Patisserie
October 15, 2019 at 9:20 amAs mentioned in the post it can take a while due to the fruit, and ovens being incorrect temps!
Sarah Fewings
September 28, 2019 at 8:28 amThese look amazing! Can the butter, flour and chocolate be changed to make it gluten and dairy free?
Jane's Patisserie
September 28, 2019 at 10:38 amHey! The dark chocolate you use can be dairy-free by itself, butter can easily be switched, and the flour may make it softer – but as long as the eggs are still in there, and the rest of the ingredients, they’d be fine!
Lesley Crossland
September 21, 2019 at 1:47 pmBeautiful brownies….raspberries cut the sweetness beautifully!
Jane's Patisserie
September 21, 2019 at 1:48 pmSo glad you like them!!
Emelia
September 17, 2019 at 5:03 pmDoes the sugar had to have fully dissolved before leaving it for 10 minutes or just the mixture to be smooth looking?
Jane's Patisserie
September 17, 2019 at 8:31 pmJust smooth looking – the sugar will dissolve somewhat during melting of the butter and chocolate, so it’ll be enough!
Rabia
September 14, 2019 at 3:12 amHey, can you substitute the butter for oil?
Jane's Patisserie
September 14, 2019 at 8:49 amI wouldn’t, I would stick to the recipe.
Charlie Marks
September 8, 2019 at 6:29 pmIt is delicious