Amazing Raspberry Chocolate Brownies made from scratch.
Ingredients
- 100 grams (1/2 cup) caster sugar or granulated sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs, cold
- 115 grams (1/2 cup or 1 stick) unsalted butter, roughly chopped
- 200 grams (1 and 1/3 cup) dark chocolate or semi-sweet chocolate (50-70% cocoa), broken into pieces
- 80 grams (1/2 cup + 2 teaspoons) plain flour or all purpose flour
- 20 grams (1/4 cup) cocoa powder, sifted
- Pinch of salt
- 125 grams (1 cup) fresh raspberries, plus extra for decorating
- 75 grams (1/2 cup) chocolate chips
Instructions
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square pan with baking or parchment paper, ensuring two sides overhang.
- In a large mixing bowl, add caster sugar, brown sugar, vanilla and eggs. Whisk by hand for 30 seconds until mixture is combined and smooth.
- In a separate heatproof bowl, add butter and chocolate. Heat in the microwave, stirring every 30 seconds, until melted and smooth. If it’s hot to the touch, leave it for a few minutes to cool slightly.
- Add chocolate mixture to the whisked eggs and sugar. Whisk by hand to combine. Then add flour, cocoa powder and salt and whisk until you have a smooth and thick brownie batter.
- Fold in fresh raspberries and chocolate chips. Transfer brownie batter to prepared pan and very gently smooth the top. Press a few extra raspberries into the top.
- Bake brownie for about 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave brownie in pan to cool completely before cutting into squares.
Notes
Cocoa powder: I use Dutch processed cocoa powder for this recipe. You can use natural cocoa powder too. Just be sure to find a 100% cocoa that’s unsweetened – don’t use sweetened cocoa or drinking chocolate.
Raspberries: You can use frozen raspberries if you prefer. Add them to the batter frozen, do not thaw.
Let brownies cool in the pan: Brownies are very fragile when they first come out of the oven. Letting them cool in the pan will ensure they are firm enough to remove and slice without falling apart. If you’re worried about the edges overcooking as they cool – pop your pan inside a larger pan filled with ice water. This will help the hot pan cool down quickly. Or pop them in the fridge to cool.
Storage: You can keep leftover brownies in an airtight container in the fridge. Bring back to room temperature to serve or even heat in the microwave for 10-15 seconds for a warm brownie.
Original recipe: This recipe was originally posted in 2018. Since retesting this recipe and listening to reader feedback, I’ve added an extra 10 grams of flour (80 grams) – the original recipe called for 70 grams. I’ve also changed the method to include whisking the eggs and sugar together first which ensures a crinkly top. No other changes to the recipe have been made.
