Chocolate Raspberry Brownies
Rich, fudgy chocolate brownies layered with tart raspberries deliver a decadent yet balanced treat. The deep cocoa notes from dark and milk chocolate mingle with the bright acidity of fresh raspberries, creating a harmonious contrast in every bite. A tender crumb gives way to pockets of juicy fruit, making each square a luxurious indulgence. Worth the effort for their showstopping appearance alone, these brownies taste even better the next day—when the flavors have a chance to meld.
Ingredients
- Dark Chocolate200g
- Milk Chocolate100g
- Salted Butter250g
- Light Brown Soft Sugar400g
- Eggs4 large
- Plain Flour140g
- Cocoa50g
- Raspberries200g
Nutrition
Directions
- 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.
- 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.
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