Go Back
Print Recipe

Decadent Chocolate and Raspberry Brownie

Prep Time10 minutes
Cook Time25 minutes
Servings: 20 servings

Equipment

  • 1 Pot
  • 1 Brownie tin 23cm x 33cm (9 x 13 inches)
  • 1 Danish dough whisk (or wooden spoon)

Ingredients

  • 200 grams butter
  • 2 cups castor sugar (400 grams)
  • 4 eggs
  • 1 tsp vanilla
  • 1½ cups plain flour (225 grams)
  • 1 tsp baking powder
  • 1 tsp salt
  • 1 cup good quality cocoa
  • 300 grams chopped chocolate or chocolate drops
  • ½-1 cup frozen raspberries

Instructions

  • Preheat the oven to 170℃ fan bake
  • Prepare your baking tin (use baking paper, parchment paper, a silicon reusable liner or butter and flour - you choose your preference)
  • Melt the butter in a large pot over a low heat.
  • Take off the heat and whisk in the sugar and vanilla.
  • Add the eggs one at a time. Combing well using your dough whisk or wooden spoon, after each one.
  • Sift in the flour, baking powder, salt and cocoa. Fold gently through the mixture before adding the chocolate.
  • Pour into your prepared tin and use a wooden spoon to move the mixture to all the corners.
  • Lastly poke the frozen raspberries into the brownie one at a time. Making sure that each piece will have an even ratio of brownie chocolate and berry.
  • Cook for 30-35 minutes until the colour is no longer glossy and is form to touch.