I like my brownies as thick and fudgy as possible. These raspberry brownies and super rich and dense with a refreshing fruity flavour.
These brownies have an intense chocolate flavour. They make the perfect indulgent dessert served warm with ice cream!
- 200 g (7 oz) dark chocolate, roughly chopped
- 125 g (4.5 oz / ½ cup) unsalted butter, softened
- ½ cup caster sugar
- ½ cup brown sugar, lightly packed
- 2 eggs
- 1 tsp vanilla essence
- ½ cup unsweetened cocoa powder
- ½ cup plain flour
- ½ cup chocolate chips, optional
- ½ cup fresh or defrosted raspberries
- Preheat the oven to 170°C / 340°F. Grease and line a 20 cm (8 inch) square tin with baking paper, ensuring there's at least 3 cm (1 inch) overhang for easy removal of the brownie.
- Place chopped chocolate in a small heat-proof bowl. Microwave for 1 minute on full power. Stir well. Microwave for another 30 seconds. Stir until smooth. If needed, microwave in further 10 seconds bursts until completely melted. Set aside.
- In a large mixing bowl, whisk together the softened butter and sugars until combined. Add the eggs, one at a time, whisking well in between, until pale and creamy. Add vanilla and whisk until combined.
- Whisk in the melted chocolate until well combined. Add the cocoa powder and plain flour and whisk until the batter is thick and combined. Stir in the chocolate chips, if using.
- Scrape half of the batter into the prepared baking tin and spread out evenly. Top with half of the raspberries. Spread over the remaining batter and top with the remaining raspberries. Bake for 30-35 minutes or until the brownie doesn't wobble when moved. Allow to cool in the tin for 30 minutes before transferring to wire rack to cool completely.
- You can keep brownies un-refrigerated in an airtight container for up to 4 days.
- To freeze the brownies, allow to cool completely then wrap tightly in clingwrap and then in foil. Keep for up to 6 months frozen. To thaw, allow to defrost at room temperature for 6 hours or overnight.
Substitutions & Tips
- Raspberries: you can substitute raspberries with the same amount strawberries or your favourite berries. You can also omit the raspberries entirely if you want regular brownies.
- Chocolate: you can substitute 200 g of chopped dark chocolate for 1 heaped cup of dark chocolate chips. If you use milk chocolate, the brownie will be a lot sweeter.
- Sugar: you can use all brown sugar or all caster sugar if need be. The texture of the brownie might be a little less fudgy but it will still be delicious.
Nutrition Information:Serving Size: 1/16th of Brownie
Amount Per Serving: Calories: 210Total Fat: 11.3gSaturated Fat: 6.5gTrans Fat: 0gUnsaturated Fat: 2.1gCholesterol: 39.9mgSodium: 12.3mgCarbohydrates: 24.9gFiber: 1.5gSugar: 19.6gProtein: 2.7g