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Best ever chocolate raspberry brownies

A pile of chocolate raspberry brownies on a board

Best ever chocolate raspberry brownies

Name: Best ever chocolate raspberry brownies
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: Cuts into 15 squares
Cuisine: American
Ingredients: 200g dark chocolate broken into chunks; 100g milk chocolate broken into chunks; 250g pack salted butter; 400g soft light brown sugar; 4 large eggs; 140g plain flour; 50g cocoa powder; 200g raspberries

Sarah Cook

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Cuts into 15 squares

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.6 out of 5.291 ratingsRate

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Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Freezable

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

200g dark chocolate

broken into chunks
100g milk chocolate

broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
200g raspberries

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Nutrition: per serving

kcal389
fat22g
saturates13g
carbs44g
sugars38g
fibre2g
protein5g
salt0.4g

Method

step 1

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
step 2

Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Recipe from Good Food magazine, May 2012

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A star rating of 4.6 out of 5.291 ratings

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