Raspberry dark chocolate brownies

Raspberry dark chocolate brownies

Raspberry dark chocolate brownies

Raspberries add a zesty, fresh edge to these dense, dark chocolate brownies.

We’re always looking for new ways to use frozen raspberries through the winter months and this recipe is a proper winter warmer. The frozen raspberries keep their shape better than fresh when you mix them in, the cold fruit makes the brownies cook slower and so they keep really moist, and it saves time not defrosting the raspberries first. Triple win!

This recipe makes about 25 brownies – less if you can take bigger portions of the rich goodness. The brownies freeze well; they come out particularly moist if you freeze them while they are still slightly warm, wrapped tightly. Defrost in the fridge overnight.

I admit they didn’t last long enough to freeze – we made a couple of batches for a family party and they disappeared the same night!

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  • 220g butter, cut into cubes
  • 200g dark chocolate (70%), broken into chunks
  • 300g sugar
  • 4 large eggs
  • 1 tsp vanilla extract
  • 60g plain flour
  • 60g cocoa powder (unsweetened), plus a little extra for dusting
  • 1 1/2 teaspoon baking powder
  • pinch of salt
  • 250g frozen raspberries


  1. Preheat the oven to 170C. Line a 23cm square baking tin with greased baking paper or tinfoil.
  2. Melt chocolate and butter together in a measuring jug in the microwave, or in a small saucepan over medium low heat. Allow to cool.
  3. In a large bowl, beat the eggs and sugar until light and fluffy. Then beat in the cooled chocolate mixture and vanilla essence. Sift the dry ingredients and then fold into the mixture.
  4. Gently fold in the frozen raspberries, being careful not to mix too much so they keep the fruit keeps its shape. Pour the mixture into the prepared baking tin.
  5. Bake in the lower half of the oven for 40-45 minutes, until the mixture doesn’t wobble and a knife comes out a little sticky.
  6. Cool the brownies in the tin completely, then cut them into 3cm squares with a sharp knife, wiping clean between cuts. Dust lightly with cocoa powder.
  7. The brownies are delicious just as they are, or serve warm with good quality vanilla ice cream.

This recipe is adapted from Baking = Love.

Plate of dark chocolate raspberry brownies

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