Chocolate Raspberry Brownies

Pieces of fudgy chocolate brownie with raspberries throughout.

Chocolate Raspberry Brownies

Rich, fudgy chocolate brownies with bursts of sweet chocolate chips and fresh raspberries throughout!

5 from 6 votes

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Course: Dessert

Cuisine: brownies, Slices

Prep Time: 5

Cook Time: 30

Total Time: 35

Servings: serves

Calories: 140kcal

Author: Lucy - Bake Play Smile

Cost: $10

Equipment

Microwave or Thermomix
Oven

Ingredients

150 g butter
275 g (1 ¼cups) caster sugar see notes
75 g (¾ cup) cocoa powder
2 teaspoon vanilla extract or vanilla bean paste
3 eggs room temperature
75 g (½ cup) plain flour
1 cup dark chocolate chips
300 g fresh raspberries

Instructions

Preheat oven to 160 degrees celsius (fan-forced) and line a 20cm square tin with baking paper. Set aside.
Place the butter into a microwave-safe bowl. Heat for 1 minute.
If using a Thermomix: Place the butter into the Thermomix bowl. Melt for 3 minutes on 80 degrees, Speed 2.
Add the caster sugar and sifted cocoa powder and stir.
Heat in the microwave on 30 second bursts (50% power) until sugar dissolved and ingredients combined - stirring each time.
If using a Thermomix: Add the caster sugar and cocoa powder and mix for 10 seconds on Speed 4. Scrape down the sides of the bowl and repeat for a further 10 seconds.
Allow to cool slightly.
Add the vanilla extract and the eggs and whisk until combined.
If using a Thermomix: Add the vanilla extract and the eggs and mix for 10 seconds on Reverse, Speed 4. Scrape down the sides and repeat.
Sift the plain flour into the bowl and gently fold through.
Add ½ cup of the chocolate chips and mix through.
If using a Thermomix: Add the plain flour and mix for 5 seconds on Speed 4. Scrape the sides of the bowl and repeat. Fold through ½ cup of the chocolate chips with the spatula.
Pour the brownie mixture into the prepared tin and press the raspberries into the top. Sprinkle over the remaining chocolate chips.
Bake for 30-35 minutes or until cooked through.
Leave in the tin to cool completely.

Notes

RECIPE NOTES & TIPS:

Line your tin with baking paper/parchment paper. This will make it easier to remove them from the tin later. Leave the edges over hanging slightly for convenience.
Cocoa powder - whatever type you use, make sure it’s a good quality one! Dutch processed cocoa powder lends a deep smooth flavour and is recommended, but natural cocoa powder works too, if that’s what you have on hand.
Sift the plain flour before adding it to the batter.
Don’t overmix the batter once the flour has been added. Overbeating will add air, which will produce cakey brownies, rather than fudgy.
Don’t overbake! Brownies will continue to cook after they’ve been removed from the oven. So, it’s best to remove them when they are slightly under cooked, rather than over cooked. All ovens differ slightly, so start to check them at the 20-minute mark and then in 5-minute intervals until they are ready. If you want fudgy brownies, remove them from the oven when the sides have begun to shrink away from the tin but the centre is still gooey.
For gooey brownies, cook for 30 minutes and test by inserting a toothpick into the centre for a second or two. If the toothpick is covered in thick (but not runny) chocolate mixture, then you will have gooey brownies.
For fudgy/moist brownies, cook for 35 minutes and test with a toothpick which should come out with less thick mixture on it. The top should be flaky and set.
Cool before cutting - allow the brownies to cool in the tin before cutting into them. You will have neater slices if they are cut at room temperature.
Serve them on their own, dusted with icing sugar or slather ganache or frosting over the top. You can also heat them and add a dollop of cream, or a big scoop of your favourite ice cream!
Storage - store raspberry brownies in an airtight container at room temperature for up to 4 days, or freeze them for up to 3 months.

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