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Best-ever chocolate raspberry brownies

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

  • Prep: 10 mins
    Cook: 40 mins
  • Cuts into 15 squares
  • Easy
  • Cuts into 15 squares
  • Easy
  • Calories 389
  • Carbohydrates 44
  • Saturated Fat 13
  • Sugar 38
  • Protein 5
  • Fat 22
  • Fibre 2
  • Salt 0.4

Nutrition per serving

  • Calories 389
  • Carbohydrates 44
  • Saturated Fat 13
  • Sugar 38
  • Protein 5
  • Fat 22
  • Fibre 2
  • Salt 0.4

Ingredients

  • 200g dark chocolate, broken into chunks
  • 100g milk chocolate, broken into chunks
  • 250g pack salted butter
  • 400g soft light brown sugar
  • 4 large eggs
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberries

Method

  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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