Chocolate Raspberry Brownies
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8 Ingredients
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45 min total
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Serves 16 brownies
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Easy
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United States
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Dessert
Recipe byThe ZestyPlate Kitchen
Fudgy chocolate raspberry brownies: rich dark and milk chocolate squares studded with fresh raspberries that cut neatly through the sweetness.
These brownies do two things at once: deep, fudgy chocolate and sharp little hits of fresh raspberry. The fruit keeps the richness in check and stops each square feeling too heavy. They also look the part, with raspberries dotted across the top.
Jump to recipe
Prep 15 min
Cook 30 min
Total 45 min
Easy
Scale:
- 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 Snack
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 together over a gentle heat for a smooth, glossy batter.
- Take them out while the middle still has a slight wobble; that is what gives you the fudgy centre.
- Stir half the raspberries through the batter and scatter the rest on top so you get fruit all the way through.
- Let them cool right down before cutting for clean, neat squares.
Frequently Asked Questions
Yes, add them straight from the freezer. They make the brownies a little wetter, which is no bad thing here.
The top should look set and papery while the centre stays soft. They firm up as they cool.
Up to three days in an airtight tin, and they are even fudgier the day after.
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