Dark chocolate and raspberries work so well together, and that’s exactly what makes these Chocolate Raspberry Brownies so good. Using dark or semisweet chocolate makes these brownies deliciously chocolatey, with a fruity hit from the raspberries.
As with our Tim Tam brownies and Mint Slice brownies, you can experiment with the cooking time to bake the brownies just as you like them. Bake for a little longer if you like your brownies firmer, and for a little less time for a fudgier brownie. You can use either fresh or frozen raspberries; I used frozen in mine and they taste just as good as fresh.
- 200g dark chocolate
- 180g butter
- 1 cup brown sugar
- 3 eggs
- 3/4 cup plain flour
- 1/2 cup raspberries, either fresh or frozen
Preheat the oven to 160c and line a slice tin with baking paper.
Place the chocolate and butter in a microwave safe bowl and melt in the microwave.
In another bowl, whisk the brown sugar and eggs until well combined.
Stir the chocolate through the egg mixture, then add the flour and and stir until well combined.
Add the raspberries to the bowl and fold through the batter until mixed through.
Pour the batter into the slice tin, topping with extra raspberries if desired.
Bake in the oven for around 35 minutes. The brownie will still feel very soft when it comes out of the oven, but will harden up as it cools. Allow the brownie to cool completely before slicing.
HAVE YOU TRIED THESE CHOCOLATE RASPBERRY BROWNIES? LET US KNOW YOUR THOUGHTS IN THE COMMENTS BELOW.