Raspberry Brownies


1 cup plain flour

¾ cup cocoa

¾ cup brown sugar

1 ¼ cup caster sugar

170 grams unsalted butter, melted and cooled

1 teaspoon vanilla extract

3 free range eggs

125 grams dark chocolate, chopped

1 cup fresh or frozen raspberries


Preheat oven to 160C° and prepare a 20cm square oven tin lined with baking paper. Add flour, cocoa, sugars, butter, vanilla extract and eggs into a large bowl and mix well until smooth then add the chocolate. Spread the mixture into the tin and top with raspberries. Bake for 60 minutes or until the brownie is set. If using frozen berries you will most likely need to bake for longer due to the defrosted liquid (test with a knife). Serve immediately with cream or ice cream. Enjoy!

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