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Nutrition: per serving

  • kcal389
  • fat22g
  • saturates13g
  • carbs44g
  • sugars38g
  • fibre2g
  • protein5g
  • salt0.4g

Method

  • step 1

    Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

  • step 2

    Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Recipe from Good Food magazine, May 2012

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Comments, questions and tips (213)

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Overall rating

A star rating of 5 out of 5.3 ratings

Julie Savill 1

I cooked this for an extra 15 minutes and it was lovely and firm at the edges, softer in the centre. When cool it cut well into slices. I found it had a lot of oil or butter molten on top when it came out of the oven so I blotted that off.

Julie Savill 1

For my taste a plain brownie with fresh raspberries served alongside would be nicer

Fismith69

The timings on this is way off, I had to bake mine for just over an hour and turned the temp up to 180 only fan oven about 20 mins before the end , lovely brownies though !

tanscott avatar

tanscott

tip

I made this with wholemeal sr flour (sifted) in an 8x8 inch pan with all dark chocolate as I wanted to use up the raspberries. It tastes OK but is quite sickly and even after 1 hour and 15 minutes in the oven it's still very gooey but I didn't think I could leave it any longer!

Also as I live alone…

doc_mouse33222

tip

Wish I'd read the comments first! Less sugar Let mixture cook before adding eggs Large tray, thin spread for bake time to work, or accept battery middles/double cook time

Ruth Beaver avatar

Ruth Beaver

I made these with frozen forest fruits. Sprinkle over the top when in the tray and push down. So easy! Bake as normal. Makes a great dessert with whipped cream.

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