Easy Chocolate Raspberry Brownies
These gooey raspberry chocolate brownies truly melt in your mouth. Made with real dark chocolate and fresh raspberries, these raspberry brownies will be gone in minutes.
Print
Pin
Save
Servings: 9
Calories: 320kcal
Ingredients
- 175 g (6 oz) dark chocolate , (minimum 60% cocoa solids)
- 125 g (4.5 oz) unsalted butter
- 2 medium eggs
- 125 g (4.5 oz) dark muscovado sugar
- 100 g (3.5 oz) plain flour, sifted
- 1 teaspoon baking powder
- 1 teaspoon vanilla essence
- A pinch of salt
- 100 g (3.5 oz) fresh raspberries
Instructions
- Preheat the oven to 170 C/325 F. Line a 9-inch square cake tin with parchment paper.
- In a pan, melt the chocolate and butter and allow to cool slightly.175 g dark chocolate125 g unsalted butter
- In a mixing bowl, whisk the eggs by hand or with an electric hand mixer until thick. Add the sugar and vanilla essence and continue to mix until you obtain a thick and glossy mixture.2 medium eggs125 g dark muscovado sugar1 tsp vanilla essence
- Add the melted chocolate mixture and continue to beat.
- Fold the sifted flour, baking powder, and a pinch of salt.100 g plain flour1 tsp baking powderA pinch of salt
- Pour half of the mixture in the tin, scatter the raspberries evenly and cover with the rest of the mixture.100 g fresh raspberries
- Bake for 35-40 minutes. Test the brownies with a skewer and remove them from the oven when just a bit of mixture adheres to the skewer.
- Remove to a wire rack and allow to cool for 15 to 20 minutes before cutting into squares.
Notes
Recipe adapted from "Sue Lawrence's Scottish Kitchen"
Nutrition
Serving: 1serving | Calories: 320kcal | Carbohydrates: 36g | Protein: 4g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 6g | Cholesterol: 68mg | Sodium: 75mg | Fiber: 2g | Sugar: 24g
Nutrition is per serving and is an estimate provided by an online nutrition calculator.
Love my recipes?Follow me on Pinterest!!