Fudgy chocolate raspberry brownies — rich dark and milk chocolate brownies studded with tart fresh raspberries that cut through the sweetness beautifully.
These chocolate raspberry brownies are the best of both worlds — fudgy, intensely chocolatey squares shot through with bursts of tart fresh raspberry. Rich yet bright, they're an irresistible treat that looks as good as it tastes.
Prep 15 min
Cook 30 min
Total 45 min
Easy
- 200g Dark Chocolate
- 100g Milk Chocolate
- 250g Salted Butter
- 400g Light Brown Soft Sugar
- 4 large Eggs
- 140g Plain Flour
- 50g Cocoa
- 200g Raspberries
Tags:
Chocolate Desert SnackVideo
Preparation
- Heat the oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally, then remove from the heat.
- Stir in the eggs one by one, then sieve over the flour and cocoa and stir in. Stir in half the raspberries, scrape into the tin, then scatter over the remaining raspberries.
- Bake on the middle shelf for 30 minutes (or 5 minutes more for a firmer texture). Cool before slicing into squares. Keeps in an airtight container for up to 3 days.
Tips from the ZestyPlate Kitchen
- Melt the chocolate, butter and sugar gently so the batter is smooth and glossy.
- Don't overbake — pull them while the centre still has a slight wobble for that fudgy texture.
- Fold half the raspberries through and scatter the rest on top for bursts throughout.
- Cool completely before slicing for clean, neat squares.
Frequently Asked Questions
Yes — add them straight from frozen; they may make the brownies a touch wetter, which is no bad thing.
The top should be set and papery but the centre still soft — they firm up as they cool.
In an airtight tin for up to 3 days; they're even fudgier the next day.
