Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 10 servings
Cuisine: American
Ingredients: 200g Dark Chocolate; 100g Milk Chocolate; 250g Salted Butter; 400g Light Brown Soft Sugar; 4 large Eggs; 140g Plain Flour; 50g Cocoa; 200g Raspberries

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Serves 10 601 kcal per serving Prep 20 min Cook 35 min

Ingredients

200g Dark Chocolate
100g Milk Chocolate
250g Salted Butter
400g Light Brown Soft Sugar
4 large Eggs
140g Plain Flour
50g Cocoa
200g Raspberries

Instructions

Preheat the oven to 180°C (160°C fan). Line a 20 × 30 cm baking tin with baking parchment.
Place the dark chocolate, milk chocolate, butter, and light brown sugar into a saucepan. Melt gently over low heat, stirring occasionally, until smooth and glossy. Remove from the heat and allow to cool slightly.
Stir the eggs into the chocolate mixture one at a time, mixing well after each addition. Sift the flour and cocoa powder into the bowl and gently fold them in until the batter is smooth and well combined.
Fold in half of the raspberries, being careful not to crush them. Pour the batter into the prepared tin and smooth the surface. Scatter the remaining raspberries evenly over the top.
Bake on the middle shelf of the oven for about 30 minutes for a softer, fudgier texture, or bake for an additional 5 minutes if you prefer firmer brownies. Allow to cool completely before slicing into squares.
Store the brownies in an airtight container at room temperature for up to 3 days.

Tips

Fold the fresh raspberries in very gently at the end to avoid crushing them and making the batter too wet.
Use high-quality butter and chocolate rather than cocoa powder alone for a fudgy, dense texture.
Slightly underbake the brownies; they will continue to set as they cool and remain moist in the center.

Variations

White Chocolate Swirl: Drop spoonfuls of melted white chocolate onto the batter and swirl with a toothpick before baking.
Frozen Berries: If using frozen raspberries, do not thaw them first, as this will bleed too much juice into the batter.

Storage

Store in an airtight container for up to 4 days at room temperature. They can also be frozen for up to 2 months.

Serving Suggestions

Dust with a little powdered sugar and serve with a few extra fresh raspberries on top.
Warm a brownie in the microwave for 10 seconds and serve with a dollop of crème fraîche.