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  • Sarah L Samuels

Chocolate & Raspberry Brownies

Updated: Oct 18, 2023

This recipe is based on my very popular caramel brownies but I decided to add some raspberries and white chocolate chips for a change.


Raspberries and chocolate go so well together this is a perfect combination for a brownie!


I decided to make these brownies in a long tart tin so I could slice them into nice oblongs.



They are lovely gooey brownies and they should not need to be baked for more than the 25 minutes if you use the correct sized tin and oven temperature! I see so many reviews that people say they have 'had' to cook longer than the time stated on other recipes but please don't do that with this recipe or you won't get lovely texture they should have!




To start making the brownies pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4 then line and grease a 36 x 12cm (14” x 4¾”) loose bottomed tart tin with baking parchment. If you want to use a 9” x 9” brownie tin follow the recipe for my caramel brownies for the brownie ingredient measurements and cooking time.



Then melt the chocolate, butter and cocoa powder in a medium sized pan. Stir until all the ingredients are fully melted then set aside to cool.



In a stand mixer put the eggs, brown sugar and vanilla extract.



With the whisk attachment mix until lighter in colour and fluffy.



Then whisk in the cooled chocolate mixture to the egg mixture until fully combined.



Add the flour and chocolate chips (keep back a few for decoration on the top).




Then mix in gently until all the flour is combined and pour into the prepared tin.



Place the raspberries on top of the brownie mixture and sprinkle with the remaining white chocolate chips on the top.



Finally bake for 20-25 minutes. They should have a slight wobble in the middle!



Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.


Once cool you will be able to cut it into slices and enjoy.



Chocolate & Raspberry Brownies


Sarah's servings: 10

Sarah’s skill: Medium

Baking time: 20-25 minutes


Ingredients:


120g Dark chocolate

120g Cubed unsalted butter

20g Cocoa powder

2 Large eggs

150g Soft brown sugar

1 tsp Vanilla extract

70g Plain flour

100g White chocolate chips

150g Fresh Raspberries


Method:


  1. Pre-heat oven to 180 degrees centigrade (160 fan) or gas mark 4

  2. Line and grease a 36 x 12cm (14” x 4¾”) loose bottomed tart tin.

  3. Melt chocolate, butter and cocoa powder in a medium sized pan until all the ingredients are melted and combined. Set aside to cool.

  4. Whisk eggs, sugar and vanilla extract until light and fluffy.

  5. Add cooled chocolate mixture to the egg mixture and whisk until totally combined.

  6. Mix in the flour and chocolate chips (keep back a few for the top as decoration).

  7. Pour into the prepared tin, place the raspberries on the top and sprinkle with remaining white chocolate chips.

  8. Bake for 20-25 minutes. They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies.

  9. When they are completely cool you will be able to cut it into slices and enjoy.






Sarah’s extra slice.........

They should have a slight wobble in the middle! Do not be tempted to bake for more than 25 minutes or you will have dry cake like brownies. These brownies are fudgy and gooey which is what all my customers loved!


Always use a good quality baking dark chocolate.

I used a 36 x 12cm (14” x 4¾”) loose bottomed tart tin for this recipe- if you want to use a 9” x 9” brownie tin follow the recipe for my caramel brownies for the brownie ingredient measurements.



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