Chocolate Raspberry Brownies
Two-chocolate fudge squares with bursts of tart raspberry — excess and balance in one bite.
- Total
- 50 min
- Serves
- 4
Brownies engineered for maximum fudge: two chocolates melted into brown-sugar batter, baked just shy of set, with fresh raspberries sunk through so each square gets pockets of tart juice against the dense cocoa crumb. The berry's job is balance; the brownie's job is excess. Both deliver.
Ingredients
- 200g Dark Chocolate
- 100g Milk Chocolate
- 250g Salted Butter
- 400g Light Brown Soft Sugar
- 4 large Eggs
- 140g Plain Flour
- 50g Cocoa
- 200g Raspberries
Instructions
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment.
- Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in.
- Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
- Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Nutrition (per serving)
- Calories
- 550
- Protein
- 6 g
- Fat
- 34 g
- Carbs
- 60 g
Adapted from bbcgoodfood.com. Rewritten and re-photographed by MealIdeas.
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