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Chocolate Raspberry Brownies
Crinkly topped, chewy crust but fudgy, gooey middled brownies bursting with fresh raspberries!
Servings: 12 brownies
: 390 kcal
Author: Just Jo
  • 200 g soft butter
  • 100 g caster sugar
  • 175 g light brown muscovado sugar
  • 225 g fresh raspberries
  • 4 large eggs
  • 140 g plain flour
  • 175 g melted dark chocolate
  • 50 g chopped dark chocolate chips or dark choc chips
  1. Line an 8x10 inch brownie tin with greaseproof paper or foil. You can use a 9 inch square tin without the cooking time being significantly different.
  2. Preheat oven to 180˚C.
  3. Melt the sugars, butter and 175g chocolate in a saucepan on low heat. Cool for a few minutes.
  4. Beat in the eggs, sit over the flour and fold in.
  5. Stir through the raspberries and the reserved chocolate (I quite like sprinkling the extra chocolate over the top before baking but you may want the chips in the batter to provide molten little nuggets when baked).
  6. Bake for 45 minutes in centre of the oven - check at 40 minutes by wiggling the pan. It shouldn't wobble at lot and the top will be slightly puffed, crinkly and dry to touch. A skewer with come out with damp crumbs attached when it's baked, rather than covered in raw batter.
  7. Cool on a rack for 15 minutes then to maximise the fudgy goo, put in the fridge to stop further cooking and leave the brownies very unctuous in the middle. I doubt you'll be able to leave them more than half an hour before you dive in!
Recipe Notes

I like 48-52% cocoa Callebaut dark chocolate - it's just dark enough without any bitterness.
If you use frozen raspberries, thaw at room temp in a sieve and gently dry off with paper towel before using - frozen berries will prevent the brownies cooking enough (goo is good but raw brownies aren't so much, and frozen ones lower the temp too much).