Fudgy Raspberry Brownie
Our Fudgy Raspberry Brownies are all about rich chocolates and tangy raspberries in one tasty dessert. Just 35 minutes in the oven and you're digging into a gooey, delicious treat. Thinking of using fresh or frozen raspberries? It's a win either way.
Recipe Tip Brownie will still be molten inside straight out of the oven, but will firm up as it cools, while maintaining a fudgy centre
Ingredients
- 400 grams milk cooking chocolate, roughly chopped
- 3 tablespoons cocoa
- 1 tablespoons vanilla extract
- 1 cup fresh or frozen raspberries
- 125 grams unsalted butter
- 3/4 cup caster sugar
- 1 cup plain flour
- 2 eggs, lightly beaten
- 400 grams milk cooking chocolate, roughly chopped
- 3 tablespoons cocoa
- 1 tablespoons vanilla extract
- 1 cup fresh or frozen raspberries
- 125 grams unsalted butter
- 3/4 cup caster sugar
- 1 cup plain flour
- 2 eggs, lightly beaten
- Step 1 of 3Preheat oven to 180°c. Line a 27x20cm baking pan with baking paper.
- Step 2 of 3Place 200g of chopped chocolate in a medium microwave-safe bowl. Add butter and microwave in 30 second intervals, stirring in between, until melted.
- Step 3 of 3Add caster sugar, eggs, and vanilla to bowl and mix well to combine. Add flour and cocoa and stir until just combined. Fold in 150g chopped chocolate and pour batter into prepared pan. Sprinkle with raspberries and bake for 35 minutes. Melt remaining chocolate and drizzle on top to serve.
Method
- Step 1 of 3Preheat oven to 180°c. Line a 27x20cm baking pan with baking paper.
- Step 2 of 3Place 200g of chopped chocolate in a medium microwave-safe bowl. Add butter and microwave in 30 second intervals, stirring in between, until melted.
- Step 3 of 3Add caster sugar, eggs, and vanilla to bowl and mix well to combine. Add flour and cocoa and stir until just combined. Fold in 150g chopped chocolate and pour batter into prepared pan. Sprinkle with raspberries and bake for 35 minutes. Melt remaining chocolate and drizzle on top to serve.
Method
- Step 1 of 3Preheat oven to 180°c. Line a 27x20cm baking pan with baking paper.
- Step 2 of 3Place 200g of chopped chocolate in a medium microwave-safe bowl. Add butter and microwave in 30 second intervals, stirring in between, until melted.
- Step 3 of 3Add caster sugar, eggs, and vanilla to bowl and mix well to combine. Add flour and cocoa and stir until just combined. Fold in 150g chopped chocolate and pour batter into prepared pan. Sprinkle with raspberries and bake for 35 minutes. Melt remaining chocolate and drizzle on top to serve.