Chocolate brownies are the ultimate treat, and this chocolate brownie recipe with raspberries is a real winner! Using frozen or fresh raspberries is up to you, but I just love them fresh when they are in season, usually between November/December and April/May around these parts. One of the reasons this recipe is great, is there is no need to melt any chocolate, but it does produce mouth-wateringly moist chocolate brownies for the whole family to enjoy.
P.S. If you’ve screwed up at work recently, your workmates will forget all about it after a chocolate brownie or two!
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| Prep Time | 15 minutes |
| Cook Time | 1 hour |
| Passive Time | 15 minutes |
| Servings |
brownies
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Ingredients
- 320 grams butter (melted)
- 1 1/4 cups cocoa (I like Cadbury cocoa powder, but it won't matter too much)
- 7 eggs (size 6 will do fine)
- 3 cups sugar (Chelsea or any of the house brand white sugars)
- 1 teaspoon vanilla essence (natural, but only if you have it!)
- 2 cups dark chocolate chips (milk chocolate will do, but dark is better for this one)
- 1 1/4 cups flour
- 1 teaspoon baking powder
- 1 cup raspberries (fresh or frozen, fresh is best if in season!)
- icing sugar (Enough to sift over the top to finish in style)
Ingredients
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Instructions
- Preheat oven to 160°C.
- Line a large baking tin with baking paper (rectangular of around 25-35 cm works well)
- In a large bowl, melt the butter in the microwave, or in a large pot on the stove.
- Beat the cocoa into the melted butter. You'll want to use an electric mixer for this, but could be done with a handheld egg beater.
- Add your eggs, sugar and vanilla essence into the mixture. Continue to mix vigorously for 2-4 mins, until the mixture has roughly doubled in volume.
- With a wooden spoon, mix in the chocolate chips.
- Sift in your flour and baking powder. Stir this until fully combined.
- Pour into lined baking tin. Make sure the mixture is levelled out by given it a little shake.
- Put your raspberries evenly on top of your mixture, gently pushing them just under the surface of the brownie mixture.
- Bake in oven at 160°C for about one hour. To test whether the brownies are done, insert a metal skewer. If it comes out clean, they're ready to go.
- Leave to cool in tin for 10-15 minutes. Turn the tin out onto a wire rack to cool down further.
- Once cooled, sifted icing sugar over the top to present.
Recipe Notes
Enjoy these great chocolate brownies warm or cold. Whipped cream is always a nice addition, but can these can be eaten with anything!
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How much flour goes in this recipe?
Hi Bev,
Thanks for asking, it looks like someone left the flour out of the ingredients list… sorry about that! I’ve added it now, it’s 1 and 1/4 cups of flour, enjoy and let us know how you get on if you make it.
Been making this recipe for years now. Thanks for posting it, it’s so easy!