Georgie At Home
Baking, Dessert, Quick

Ultimate Chocolate & Raspberry Brownies

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


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.

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