Chocolate Raspberry Brownies

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Chocolate and raspberries together make brownie perfection!

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I love the ways these turned out – so creamy and rich! And the slight tartness of the raspberries complement the sweetness so well. The raspberries can be replaced by your favourite add-ins. I’d recommend cherries, walnuts, white chocolate pieces or macadamia nuts – get creative!

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The important thing to remember is not to overbake brownies. I have done it on one too many occasions and the result is a disappointing, dry cake. You also don’t want a mouthful of sticky dough, so try to get the balance right. The aim is a soft, moist interior and a deliciously crunchy top.

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Chocolate Raspberry Brownies (makes 9 squares)

Ingredients

  • 185g unsalted butter
  • 185g dark chocolate
  • 85g plain flour
  • 40g cocoa powder
  • 3 large egg
  • 200g golden caster sugar
  • handful of raspberries (can be frozen)

Method

  1. Line a 20cm square tin and preheat the oven to 180c
  2. Melt the butter and dark chocolate in the microwave and set it aside to cool slightly
  3. Whisk the eggs and sugar until thick and light
  4. Add the cooled chocolate mixture to the eggs and fold together
  5. Sieve the flour and cocoa powder into the mixture and fold gently
  6. Add the raspberries and fold
  7. Bake in the preheated oven for about 25 mins. If the middle is still wobbly, keep baking for another 5 mins and keep checking – make sure not to overbake!
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