Chocolate and raspberry brownies

    1 hour

    For chocoholics this is a truly indulgent affair, and combined with a gorge of fresh summer fruit in the form of juicy raspberries it's brilliant. A fantastic marriage of flavours. The brownie should be shiny and cracked on top, hiding the heavenly soft centre which any brownie lover craves.


    East Lothian, Scotland, UK
    17 people made this

    Makes: 16 

    • 150g fresh raspberries
    • icing sugar
    • 170g unsalted butter
    • 200g caster sugar
    • 100g light muscavado sugar
    • 3 free range eggs
    • 1 teaspoon vanilla extract
    • 100g cocoa powder
    • 50g plain flour

    Prep:30min  ›  Cook:30min  ›  Ready in:1hr 

    1. Heat the oven to 160 C / Gas 2 1/2. Grease a 22x22x5cm brownie tin and line with two strips of baking parchment, letting the sides hang over the edge to make removing the brownies easier.
    2. Firstly, place raspberries in a blender and puree. Add icing sugar to sweeten to taste. Pass the mixture through a sieve to remove the seeds. Set aside.
    3. Place butter in a saucepan and melt over a medium heat until it turns brown and develops a nutty aroma. Set aside to cool. Using an electric hand mixer, beat together the caster sugar, muscovado sugar and eggs until thick and glossy. The ribbon of batter should be visible on the surface for several seconds when you lift up the whisk. Beat in vanilla extract and the browned butter.
    4. Sift cocoa powder and plain flour into a separate bowl. Gently fold this into the egg mixture with a spatula. Scrape about half of the mixture into the prepared tin, then spoon dollops of the raspberry puree on top. Scrape the rest of the brownie mix on top, and stir the mixture slightly to create a marble effect.
    5. Place in the oven for about 25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached.

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    Reviews in English (3)


    This is my third time making these and they are totally addictive! I doubled the recipe this time, used frozen raspberries and about 100g less sugar - the natural sweetness of the raspberries comes through beautifully.  -  13 Feb 2014


    I have made these twice and they are mega delish- I do find they need about 40mins though to cook!!  -  20 Aug 2012


    I am a seasoned baker and found they had a strange smell and turned out very bitter. Unfortunately they did not work for us and I will be sticking with my other recipe.  -  13 Apr 2017