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Raspberry Brownies!
Thick, gooey and oh so fudgey chocolate chip brownies with raspberries.. the perfect fruity chocolatey flavour combination!
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Category:
Traybakes
Type:
Brownies
Keyword:
Chocolate, Raspberry
Prep Time:
20
minutes
minutes
Cook Time:
30
minutes
minutes
Cooling Time:
2
hours
hours
Servings:
16
Pieces
Author:
Jane's Patisserie
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
Grams
-
Ounces
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 until 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 until 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!