And The Sky: I'm In The Hazy Shade Of Winter
It's A Long Long Way From Mayall To December.

Friday Food: Raspberry Chocolate Brownie

OnYum raspberry chocolate browniee bowl, or saucepan: that's all you need. Best recipe ever!! I've made this a few times now, very successfully, and I have promised this brownie to Wee Jock and Bessie's Mum and Dad.

I made a few changes, as per usual. I didn't sprinkle extra chocolate and raspberries over the top of the uncooked brownie. I combined some lovely dark brown muscovado with the caster sugar, as I think it gives a fudgier taste and texture.

I melted the chocolate and butter in a saucepan over a low heat, but you could use a bowl and your microwave. Either way works well. Do sift the flour and cocoa into the batter and if you use frozen raspberries, take them out before you start, so they thaw a little. They can make the warm brownie batter seize if you add them straight from the freezer.

This is a moist and fudgy brownie, which is quick to make and takes less than an hour to bake. This brownie also freezes well.


Raspberry Chocolate Brownie   makes 24 pieces

  • 200g good dark chocolate, chopped roughly
  • 200g unsalted butter, cubed
  • 3 eggs
  • 1 tspn vanilla extract
  • 220g sugar or 1 cup, I used 1/3 brown and 2/3 caster
  • 1 cup plain flour, sifted
  • 1/3 cup Dutch cocoa, also sifted
  • 200g frozen raspberries

Grease and line a slice tin, 16 x 26 cm. Mine was 20 x 30 and it worked perfectly well. Set the raspberries aside to thaw a little, and preheat the oven to 170*C or 150* C fan-forced.

Melting gently

Heat the chocolate and butter gently, and when it is about 3/4 melted take it off the heat and stir till smooth. Cool until it is just warm

Adding to the chocolate and butter

Add the 3 eggs and whisk. Add the sugar(s) and whisk till smooth. Add the sifted flour and cocoa.

Red raspberries

When that is combined fold, in the raspberries. It is ready when all the raspberries are coated with the brownie batter.

Spoon into the tin and spread evenly, smoothing the top.

Ready to bake

Bake for 50 minutes, turn the tin half way through. It should be cooked on top, firm but not wobbly. This brownie is moist and squooshy.

Cool in the tin

Cool in the tin and then cut with a hot, finely serrated knife.

Serve with cream, or ice-cream, or dusted with sifted icing sugar or drinking chocolate. Maybe a raspberry sauce?? Yum!!

Raspberry chocolate brownie


Judy Edmonds

This looks amazing and I must make it! Sorry I have been absent from the bloggy scene for so long! Missed you!


They look delicious. Unfortunately I have been informed that I now have type 2 diabetes so sweets are off the menu.


Oh my I just went back through your recipies and posts I havent read,luscious!!! and that green sock yarn yumm


Yum! Another fabulous sounding and looking recipe! I especially like the one bowl deal! That is THE BEST!


this looks so heavenly and would be so easy for me to Veganise too

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