Chocolate and Raspberry is one of the best combinations… and in a brownie form – amazing! These brownies are so good and really easy to make… you can literally have these made, baked and on their way to being cool in under an hour…YUM!

Ultimate Chocolate & Raspberry Brownies

Makes 16


  • 200g Unsalted Butter
  • 180g Dark Chocolate
  • 3 Eggs
  • 200g Golden Granulated Sugar
  • 75g Soft Light Brown Sugar
  • 90g Plain Flour
  • 35g Cocoa Powder (70% Cocoa or over)
  • ½ Tbsp. Espresso Powder
  • 150g White Chocolate – chopped into chunks
  • 100g Milk Chocolate – chopped into chunks
  • 2 handfuls of freeze-dried raspberries (crush them a little – not like a powder, but break them up a little in your hands)

Pre-heat oven to 175 Degrees Celsius (fan assisted) & line a deep 9 inch square baking tin/tray with baking parchment.


Chop the Dark Chocolate into small chunks. Place Butter & chopped Dark Chocolate in a heatproof bowl over a pan of simmering water and allow to melt. This should take around 5 minutes.

Once melted stir it together, remove from the heat and set aside to cool.

Next you need to whisk the Eggs & both Sugars together until light, foamy and the mixture has doubled in size. If you have a freestanding mixer add the whisk attachment and use this to whisk the Eggs & Sugars together for around 3-4 minutes. If you don’t have a freestanding mixer just crack the Eggs and Sugars into a bowl and whisk together with a handheld whisk.

Once the Egg & Sugar mixture has been whisked and is light and foamy pour in the melted Chocolate & Butter and gently fold it all together until combined.

Next add the Plain Flour, Cocoa Powder & Espresso Powder to the mixture and again gently fold it all together until combined.

Finally add White & Milk Chocolate Chunks along with the Freeze-Dried Raspberries. Stir the mixture together and then pour into the prepared baking tin/tray.

Place in the middle of the oven and bake for 25 minutes, or until the top is shiny and crackly & the mixture only wobbles very slightly when you move the tray around.

Leave to cool in the tin/tray for a couple of hours.

Once cooled remove from the tin/tray and slice into Brownie pieces – you should get around 12-16 pieces, depending on how big you cut them!

Crush a handful of free-dried raspberries and sprinkle these all over the top to give and then dive in.

Top Tips;

  • These brownies are ultra gooey so if you want them more set just leave in the oven for an extra couple of minutes – I think they’re best gooey, but each to their own!
  • I prefer to use whole bars of chocolate and chop into chunks myself rather than buy chocolate chips/chunks. The reason being is they stay bigger and don’t all melt away when cooked.
  • Using the combination of sugars does two things – Golden Granulated Sugar will give you Brownies that have that famous shiny, crackly top & the Light Brown Soft Sugar will make your Brownies chewy and gooey inside.
  • Espresso Powder enhances the Chocolate flavour – don’t worry your brownies won’t taste like pure Coffee!
  • I go with 25 minutes in my oven but ovens do vary so make sure you test them by taking them out and wobbling the tray around, if they are really wobbly then bake them for longer!
  • I use Free-Dried Raspberries as fresh ones would make the Brownies even more gooey and would make them hard to set. The free-dried give all the great flavour of regular raspberries but without all the moisture!