I had a real craving for chocolate brownies over the weekend, and so of course that meant a quick trip to the local supermarket to collect chocolate and raspberries to make these scrummy Chocolate and Raspberry Brownies.
I love nothing more than a gooey brownie that almost seems like it’s undercooked, with white chocolate chunks and these gorgeous fruity raspberries, which is a first for me. For a recipe that was so experimental, these brownies turned out perfectly moist and deliciously chocolatey. I could bake these on an almost daily basis. They are so simple to make and you can have a batch baked in 30 minutes.
To make these scrummy delights, you will need:
- 200g milk chocolate broken into chunks
- 100g milk chocolate, broken into chunks
- 250g pack salted butter
- 400g soft light brown sugar
- 4 large eggs
- 140g plain flour
- 50g cocoa powder
- 200g raspberries
- Heat the oven to 180C and line a 20 x 30cm baking tray tin with greaseproof paper.
- Put the chocolate, butter and sugar in a saucepan and gently melt, stirring occasionally with a wooden spoon.
- Once all the ingredients are combined, remove from the pan from the heat.
- Stir in the eggs one by one into the melted chocolate mixture.
- Sieve over the flour and cocoa, and stir in.
- Stir in half the raspberries and half of the white chocolate chunks, scrape into the tray, then scatter over the remaining raspberries.
- Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for an extra 5-10 minutes. 30 minutes will leave your brownies super gooey, but a nice crunch around the outsides.
- Cool completely before slicing into squares and then store in an airtight container for up 3 -5 days. Just remember that the longer you leave them, the gooey the raspberries get which in turn makes the brownies themselves extremely gooey.
This recipe really is so simple to make, and the brownies themselves are delicious. The added raspberries are a really nice touch and add a different texture to the brownies. I love the taste, of the sweetness of the chocolate against the almost sour taste of the raspberries.
I have always thought that you needed real, dark, 70% plus chocolate to make rich brownies but as it turns out you don’t. This brownie recipe has a gooey and rich chocolaty centre and a crispy outer just like you anticipate with a good brownie but just uses cocoa powder and milk chocolate, meaning if you have both in your cupboards at home, there is no need to make a special trip out to make sure you have that dark, rich chocolate bar.
Now if you excuse me, it’s time for another slice …
What are you favourite type of brownies?
Are you a fan of combining Chocolate and Raspberries?