A classic. Your favourite brownie – this time with raspberries. Alongside raspberry cheesecake brownie, this is my absolute favourite version :). It smells like summer, and raspberries taste incredible in rich chocolate. It’s the perfect pairing – and simply impossible to resist!
Ingredients for the raspberry brownie:
- 180 g butter
- 100 g dark chocolate (70% cocoa), chopped
- 150 g dark chocolate (50% cocoa), chopped
- 3 large eggs
- 2 teaspoons vanilla extract
- 250 g caster sugar
- 100 g plain flour
- ½ teaspoon baking powder
- a pinch of salt
- 200-250 g fresh raspberries
All ingredients should be at room temperature.
In a saucepan, melt the butter and remove from the heat. Add the chopped dark chocolate to the hot butter and leave for 2 minutes. Stir until smooth and glossy. Allow the chocolate sauce to cool (it may remain slightly warm, but must not be hot). It should stay pourable.
In a bowl, lightly whisk the eggs with a balloon whisk (do not beat). Add the vanilla extract and sugar, mixing thoroughly until well combined. Stir in the cooled chocolate mixture. Sift the flour and baking powder directly into the chocolate mixture, add the salt and mix gently until just combined.
Pour the batter into a 23 cm square tin, greased and lined with baking parchment. Scatter the raspberries over the top without pressing them into the batter.
Bake at 160°C (fan) or 180°C (conventional heating) for about 35 minutes. The brownie will rise slightly and may crack around the edges or develop a crinkled top. A skewer inserted may come out moist but should not show raw batter. Brownies are generally not tested with a skewer, as it’s not very reliable.
Leave to cool completely, then cut into squares.
Enjoy!
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