Description
These Raspberry Brownies are thick, ultra-fudgy chocolate treats with fresh raspberries baked right into the batter. Each bite offers a perfect tart contrast to the sweetness, making them irresistible.
Ingredients
- Dark chocolate
- Unsalted butter
- Caster sugar
- Eggs
- Plain flour
- Cocoa powder
- Fresh raspberries
Instructions
- Preheat the oven to 180°C (350°F) and line an 8×8-inch (or similar) baking pan with parchment paper.
- Melt the butter and dark chocolate together until smooth, then set aside to cool slightly.
- In a large bowl, whisk together sugar and eggs until glossy.
- Stir in the cooled chocolate mixture.
- Sift in flour, cocoa powder, and a pinch of salt; mix until just combined.
- Gently fold in fresh raspberries, saving a few to press on top.
- Pour the batter into the prepared pan, smooth the surface, and press extra raspberries on top.
- Bake for 35–40 minutes, until the edges are set and a toothpick yields moist crumbs.
- Let cool completely (ideally chill in the fridge overnight)—this solidifies the fudgy texture—then slice into squares.
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- To bring them back to that just-out-of-oven warmth, microwave individual squares for 10–15 seconds.
- Brownies freeze beautifully—wrap them well and freeze for up to 3 months. Thaw in the fridge overnight before serving.
Nutrition
- Serving Size: 1 square
- Calories: 200
- Sugar: 20g
- Sodium: 40mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg
