Chocolate and raspberry brownies
- Lucy Lord
- 3 days ago
- 2 min read
Fudgy, gooey and bursting with vibrant raspberries. These brownies perfectly balance rich chocolate and sweet, tart fruit. Every bite is sweet, sharp and delicious.
Time to prepare: 10 minutes Time to bake: 35 - 40 minutes
Serves: 12
Ingredients
180g unsalted butter
180g dark chocolate
90g plain flour
40g cocoa powder
280g caster sugar
3 eggs
1 tsp vanilla extract
150g raspberries, fresh or frozen*
Method
Preheat a fan oven to 160°C and lightly grease and line an 8 inch square tin with baking paper.
Melt the chocolare and butter together in the microwave or in a small saucepan set over a low heat until smooth. Set aside to cools slightly.
Sieve the flour and cocoa powder into a mixing bowl, then add then sugar, eggs and vanilla, mixing everything together until just combined.
Pour the slightly cooled melted chocolate and butter into the bowl and fold together until just combined. Fold through the raspberries once or twice, then pour the brownie batter into the prepared tin and smooth ut the top.
Bake for 35 – 40 minutes until a crust has set on the top and the edges of the brownie start to come away from the sides of the tin and paper easily. The middle should still be a little wobbly, but it will continue to bake and set once out the oven so don't be tempted to overbake here - it's what gives them that gooey, fudgy centre.
Leave to completely cool before slicing.
Nutritional Information
(per brownie)
342 calories
4g protein, 36g carbs, 19g fat
Good to know:
If you're using frozen raspberries, rinse them under cold running tap water to remove any frost which can water down the batter. Allow them to air dry whilst you make the brownie base before folding them through at the end.
To make these gluten-free use GF certified flour.
Once the brownies have cooled completely at room temperature, you can chill them in the fridge for at least an hour to get those 'perfect' square slices.
Brownies will last for up to 5 days at room temperature.
To freeze, wrap slices in cling film and store in an airtight container or ziplock bag in the freezer for up to 3 months. Defrost for 1 - 2 hours at room temperature.
