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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I absolutely love these brownies! Have made them a few times now.
I find after the cooking time you suggested they are still not cooked. I end up cooking them for 25mins extra. Am I doing something wrong? I follow the recipe exactly as stated and have the size tin suggested. I had a gas oven previously and thought could be that. We now have a fan assisted oven and I have the same problem. Should I just be taking them out at the time specified even though there is still a ‘wobble’ on the top?
Thank you 😊
Hello, what dark chocolate do you use and how are you mixing it?xx
Normally you take brownies out when they’re still gooey on top and then they set while they’re cooling down! X
Once frozen what is the best way to defrost please?
Thanks
Hey! Just at room temp on the side xx
Beautiful brownie.
Quick question…can they be frozen after cooked and what would be the best way to defrost them xx
Hello! Yes they can, leave them at room temperature or microwave them!xx
Hi, could you sprinkle gold /silver edible dust over the raspberry brownies for Christmas. Thanks.
Yes absolutely you can! Enjoy! x
Can I add white chocolate chunks to this Brownie recipe?
Hey! Yes if you would like xx
This recipe is amazing 🤩 if I want to freeze them should I cut them first and then freeze? Or leave in one piece? Thank you for all your recipes
You can do either!
THE BEST raspberry brownie recipe! I love this recipe so much the brownies are absolutely amazing 🙂 thank you!!
(This is my go-to brownie recipe now haha thank you Xx)
Thank you sooo much! I am so glad you love it as much as I do xx
hello Jane, if I would like to do a bigger batch should I like double time of baking? for at least 45-60 min?
It depends on the size of tin, but generally for best results you would use the tin size specified!
How many calories are in one serving?
Made these last night, I did one third of the recipe in a 2 lb loaf pan (20ish mins), all dark choc and really decadent. Just what the grown ups needed!! Don’t tell my kids, we just finished them for breakfast 🤫 Thanks!! x
Hi
Do you use a mixer for this recipe or stir in the ingredients by hand?
I do this one by hand x
I love this recipe, my family’s favourite.
Can you use stork instead of butter?
Ahh yay! And yes you can xx
A Google search tells me that caster sugar is a fine sugar. Would that be powdered sugar for us Americans? Thank you. This sounds delicious!
I believe our caster sugar is just your superfine sugar according to google!
Hi, absolutely love your recipes.
Do you cut the raspberries? Or place them in whole? Will they sink to the bottom?
Thank you 🥰
I leave them whole, and they didn’t sink for me x
Another excellent recipe – love the different method. Very easy and extremely lovely fudgey brownies. I mixed some of the chocolate chips in when putting in the raspberries and then put the rest on top as per the recipe. I baked for around 32/33 mins and they were perfection !!
My new favourite brownie recipe – absolutely delicious and came out perfectly (as do all Jane’s recipes!)
Loved this recipe! I put upside down magic stars on top 🙈