Raspberry brownies


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Bitter dark chocolate, tangy raspberries and a luscious gooey centre make these brownies irresistible to anyone with a sweet tooth. It’s our go-to brownie recipe and it's versatile too – don’t like raspberries? Switch out for blackberries. Try folding in your favourite nut or some extra chocolate chips – the possibilities are endless! The brownie even freezes well; just leave to cool completely on a wire rack, then portion up and pop in the freezer.




Place the butter and chocolate in a heatproof bowl over a pan of simmering water (ensuring the bottom of the bowl isn’t touching the water) and cook until fully melted. Alternatively, you can do this in the microwave. Leave to cool down to room temperature
Preheat the oven to 180°C/gas mark 4
Using a food mixer or electric whisk, whisk the eggs with the sugar until thick, pale and doubled in volume
Sift the flour and cocoa into a bowl and stir to combine
Fold the cooled chocolate mixture into the eggs. You want to mix so they are fully combined, but not enough to knock the air out of the eggs
Fold in the dry ingredients, a third at a time, again being careful not to over work. Then stir in two-thirds of the raspberries and a pinch of crunchy sea salt
Line a baking tray with greaseproof paper and pour the mixture into the tray
Use a spatula to spread the mixture out in an even layer, then sprinkle the remaining raspberries over the top, gently pushing them down to submerge slightly
Bake for 25–35 minutes. The brownie should have a crust on top and be slightly coming away from the sides when ready. Be careful not to overcook though as you want a slightly gooey centre
Wait to cool before slicing into portions
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