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Dark Chocolate and Raspberry Brownies

Dark Chocolate and Raspberry Brownies

The best ever dark chocolate brownies with a hint of raspberry.
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 16


  • 150 g 5.2oz butter
  • 1 1/4 cups 275g/9.7oz sugar
  • 3/4 cup 75g/2.6oz cocoa
  • 1 tsp vanilla extract
  • 3 eggs
  • 1/2 cup 75g/2.6oz flour
  • 75 g 2.6oz dark chocolate, chopped into chards
  • 1/4 cup freeze dried raspberries


  1. Preheat oven to 160 C (325 F) bake (see note 1). Grease and line a 20cm square cake tin.
  2. Place butter, sugar, cocoa and vanilla is a large saucepan. Stir over low heat until butter is melted. The mixture will look slightly grainy but this won’t matter once you add the other ingredients. Remove from the heat and allow to cool slightly.
  3. Add the eggs and whisk until combined. Sift in the flour and stir until the mixture is smooth and velvety (about 30 sec).
  4. Pour into the prepared cake tin and sprinkle over chocolate chunks. Bake for 20-25 minutes or until a skewer comes out almost clean. To ensure your brownies have a fudge-y truffle-like centre do not overcook.
  5. While the chocolate is still melted sprinkle over the freeze dried raspberries (see note 2), crushing some of them in your hand as you do.
  6. Cool in the tin then slice into 16 pieces.

Recipe Notes

I find that cakes cook more evenly when using bake versus fan bake. If you only have the option of fan bake ensure you reduce the temperature by 20 C.
Freeze dried raspberries are available from most specialty grocers or online. If you can’t find these you can always sprinkle over fresh raspberries before baking.