Raspberry Brownies!
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Thick, gooey and oh so fudgey chocolate chip brownies with raspberries.. the perfect raspberry brownies.
Recipe!
So… who knew that SO MANY PEOPLE would want this recipe. Even just as I am writing this I have had a request for the recipe, so it seems a good fit! Definitely, a sought after one.
I realise that I put on a lot of recipes that they are requested recipes, but that’s genuine because they are! As I now have 475+ recipes on my blog, I rely on requests as I already have so many! If you ever wanted to request a recipe yourself, send me an email, or comment on a blog post!
Raspberry brownies
Anyway… back to these bad boys. I have done SO much experimenting to get these right, as I really do want them to be perfect. And from the start, I will say that the method to this recipe is different from my other brownies, but the ingredients are extremely similar.
The reasoning behind this is, the fruit can cause you mayhem in brownies, as they already have to be so exact, and the moisture from the fruit can ruin a brownie in seconds. These, however?! Perfection. If I can say so myself…
My other brownies, such as my triple chocolate brownies, or my Kinder Bueno brownies, for example, all use the whisking of eggs/sugar method, where you make it into as thick a mix as possible and fold everything together. I stand by these recipes as they really are EPIC.
However, after trying countless times, I just couldn’t get it to be how I wanted for these ones! Therefore, I tried a slightly different method. The quantity of chocolate and butter is the same, the sugar is the same, the eggs are the same, it’s just the dried ingredients are slightly increased to make the batter thicker.
Method
For these ones, you melt the chocolate, butter and sugar together in a pan till smooth. Then you (one by one) mix in the eggs once the mixture has cooled slightly. And then, you mix in the flour and cocoa powder. It creates a much thicker mixture compared to my other brownies and therefore means it’s much better for the fruit.
You can, of course, use this method for my other brownies too, but I do still utterly adore the other method and I won’t personally be changing them.
Raspberries and chocolate
I then add in fresh raspberries (as frozen can make them take longer to bake), and pour into the dish. Sprinkle on some chocolate chips and a few more raspberries, and you bake!
This recipe creates such thick and gooey brownies, that are oh so fudgy and utterly delicious. The fruit gives them a tartness that cuts through the sweetness, but the chocolate chips give them the chocolate pockets you crave. They really are heavenly.
Other recipes to try!
If you like the sound of these, you should check out some of my other recipes – white chocolate & raspberry blondies, lemon & blueberry blondies or my Terry’s chocolate orange brownies!
ENJOYYYY!! x
Raspberry Brownies!
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
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!
ENJOY!
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J x
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Love a your brownie recipies. I just wondered why this particular recipe method is different to all your other brownie recipies? For example whisking the egg and sugars first then adding in the melted butter and chocolate?
That’s explained on the post x
Sorry – forgot to rate!
These were delicious. I used frozen raspberries so had to bake them just shy of an hour but the wobble tip was very helpful!
I chopped up some chocolate instead of using chocolate chips and that worked just fine.
Perfect with a scoop of ice cream. Although it was sooooo hard to let them cool and not scoff them straight out of the tin!
hey – stupid question do you whisk egg before or just add in and then stir?
For this brownie recipe, no you don’t! Just add them in and stir! x
Could I bake these in a circular tin and if so what size would it need to be?
I usually say a square tin equals a circular tin, one inch bigger. So, a 9″ square is a 10″ round x
These are the most AMAZING gooiest moistest brownies I have EVER made 🤤 will definitely be making again. I actually kept my oven at 160 then cranked it to 180 for the last 10 mins and they’ve came out perfectly, thanks for sharing 😚😚
So so gooey and lovely. Absolutely Delish! Thanks Jane!
Hi Jane. I adore your receipes. Mase these last night and they turned out perfect. Just wondering can you use this method to make the your raspberry and white chocolate blondies. Thanks
Mine are currently in the oven and smell amazing! They are looking very good so far but not quite cooked yet from last time I checked. Do you have any tips to know when they are done because I know brownies can look super gooey when you take them out the oven but tend to harden once cooled?
I usually look for a small wobble in the tray and then let it cool fully – you can then also put it in the fridge for a few hours to firm up wonderfully! I find the skewer test a bit awkward with brownies, but if its covered in batter they aren’t done!
Do you store it in the fridge?
I don’t, no!
Delicious brownies! This is now my favourite recipe. I love the gooey inside and the raspberries on top. Instead of using chocolate chips I used more Berry’s! I love this and I would 100% recommend.
Hey
If you’re using frozen raspberries do they need to be defrosted first?
No I would just use them from frozen!!
The most yummy brownies you’ll ever eat! Mine took about 45 minutes to cook but they are so gooey, thick and chocolatey! The raspberry’s give them such a lovely flavour and really goes well with the chocolate. Great recipe x
Hi Jane, could red currants be used instead of raspberries? I have a lot of red currants to use up. Thanks X
Yeah I’m sure that would work!
Hi jane if I use frozen raspberries… can I freeze after been baked? Am wanting to make a large batch
Thanks x
Yes you can xx
Hi could I use normal granulated sugar instead of caster sugar ?
Yes that’s fine! Just make sure the sugar crystals have dissolved properly as they are bigger!