This week I’m showing you how to make the best ever raspberry brownies – dense and fudgey with a slightly truffle like texture, what’s not to like?
These brownies are honestly so good – they contain 3 different types of chocolate, unsweetened, dark and milk chocolate. The combination of the different chocolates really helps to make these brownies so decadent – the way a brownie should be. Dark, indulgent and decadent, these brownies are perfect alone but when partnered with raspberry, let me tell you.
Raspberry and chocolate work so well together, granted its not quite strawberry BUT it works so well together. The tartness from from the raspberries really compliments the chocolate and works really together. It’s not the well known combination you may like but trust me, it may become your new favourite!
For the chocolate elements of this recipe, I used products from Cocoa Runners Don’t forget to check them out, if you’re interested!
Anyway, let’s get started, shall we?
50g Milk chocolate.
50g Dark chocolate
100g Unsweetened chocolate.
100g Plain flour.
50g Cocoa powder.
300g Granulated sugar.
150-200g raspberries, fresh or frozen.
Before you get into the recipe, you’ll want to do some prep work first. Start by preheating your oven to 180˚c/350˚f, place a saucepan with a small amount of water onto the hob over a medium heat, weigh up your ingredients, line a 8 inch square tin with parchment paper and get any other equipment you may need, such as a stand mixer and a silicon spatula.
To start, take a heatproof bowl (one thats big enough to fit on top of the saucepan of simmering water) and place in the butter, milk chocolate and dark chocolate. Place the bowl over the heat and allow to melt, once you can see it melting, you will then want to stir the mixture until it’s smooth and no traces of a single ingredient can be seen. Once you’ve achieved this, set aside, allowing it to cool down bit before you use it.
Now you can go ahead and take a medium sized bowl and sift in the plain flour and cocoa powder. Once sifted into the bowl, you can take a whisk and just combine them a little further – set aside until needed later on.
Into a large mixing bowl (I sued my stand mixer and mixing bowl), place the eggs and sugar. Whisk them together until they are lighter in colour and consistency- it should be a pale yellow-ish colour and is smooth in texture.
Turn the speed to a medium and gently pour in the melted chocolate butter mixture, then once it’s incorporated, mix for a short while afterwards, just until it’s fully incorporated.
Next you can add in the sieved dry mix, then fold it in using a spatula or metal spoon, just until the dry ingredients and raspberries have been incorporated. Try your best not to over-mix at this stage.
Add the brownie batter into your lined cake tin and bake in your preheated oven. Bake for 25-30 minutes or a tester comes out with a few crumbs on.
Then cool in the tin until they are fully cooled. To make the texture and flavour even better, place in the fridge for as long as possible – this is probably the best recommendation I have when making good brownies even better
Now they are cooled and ready, slice up into 8 bars or 16 bitesize portions, whichever is best for you!
That’s all for today guys, I hope you enjoyed. If you did, don’t forget to share this recipe with your family and friends and enjoy it. I’ll be back soon with another blog post and YouTube video, so join me then. In the meanwhile, don’t forget to check out my other social’s – Facebook, Instagram, Pinterest, TikTok, Twitter and YouTube. The YouTube tutorial will be linked down below.