Chocolate Raspberry Brownies

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.
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.

01 Information

Grade Serving Calorie Prep Time Cook Time Total Time
Easy 8 Servings 344 Kcal 10 Mins 50 Mins 60 Mins

02 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

03 Method

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