Jazz up your regular chocolate brownies with a fresh burst of raspberry for something a little different! This is my favourite brownie recipe that’s dense and rich, but made somehow even more more-ish with the addition of raspberries. The slight tartness the raspberries bring to the brownies cuts through the richness to make them even easier to eat. They also make them look so gorgeous with little pops of red throughout them!
How to Make Fudgy Brownies
The brownie recipe itself is based off the famous Baked brownie recipe and it could definitely stand all on its own. I’m 100% in the fudgy brownie camp when it comes to fudgy vs cakey brownies and this brownie is just so dense and rich. To make sure they stay this way, make sure you don’t overbeat the batter, especially after the eggs have been added in. Use a spatula and gently fold everything in until only just combined. I like to add instant coffee powder to brownies and chocolate cakes because it acts to enhance the chocolate flavour- it doesn’t actually add any coffee flavour to the dessert. You can omit this is you don’t have it on hand.
Can I Use Fresh or Frozen Raspberries?
You can use fresh or frozen raspberries for this recipe. A lot of the time when recipes use frozen raspberries it calls for them to be kept frozen to prevent streaking in the batter. As the batter is dark, it doesn’t really matter that much here, but if you prefer to have your raspberries more intact rather than broken up through the batter, definitely keep them frozen just before adding them in.
How to Serve and Store
To make clean cuts through the brownie, allow them to cool completely before slicing. Store at either room temperature or in the fridge in a sealed container for 3-4 days.
More Raspberry Recipes
If you try this recipe, please let us know how you went in the comments below!
- 150g / 5 oz dark chocolate
- 1/2 cup (125g) unsalted butter
- 1/2 tsp instant coffee (optional)
- 1 cup (190g) firmly packed brown sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup (85g) plain flour
- 1 tbsp cocoa powder
- 1/4 tsp salt
- 1 cup raspberries (fresh or frozen)
- Preheat your oven to 180°C / 350°F (160°C Fan) and line a 20 cm (8 inch) square baking tin with baking paper.
- In a microwave safe mixing bowl, place chocolate, butter and instant coffee powder (if using) and heat in the microwave for 30 second increments until the chocolate and butter have melted.
- Add the brown sugar to the chocolate mixture and stir to combine.
- Add the eggs and the vanilla to the chocolate mixture and stir to combine.
- Sift in the flour and cocoa powder and add in the salt. Fold this carefully into the mixture until only just combined.
- Gently fold in the raspberries to the mixture and pour the mixture into the prepared baking tin.
- Bake in the oven for 25-30 minutes, or until the top has set and a cake tester or skewer through the centre of the brownie comes out just clean with a few moist crumbs. Allow to cool completely before slicing and serving.
Nutrition Information:Yield: 12
Amount Per Serving: Calories: 257Total Fat: 14.7gSaturated Fat: 8.6gCholesterol: 63mgSodium: 80mgCarbohydrates: 28.8gFiber: 2.2gSugar: 20.3gProtein: 3.1g
Nutritional information provided is an estimation only and may differ depending on your own individual ingredients