Rich Chocolate Raspberry Brownies // The ONLY brownie recipe you need

Melt together dark chocolate and butter in a small saucepan on low heat until glossy and smooth.

Preheat the oven to 180°C.

In a separate mixing bowl, add soft brown sugar and whisk to remove lumps.

Add eggs to the sugar and whisk until well incorporated.

Slowly whisk in the melted chocolate and butter mixture.

Measure and sift together flour, cocoa powder, and baking powder into the wet mixture.

Mix the batter well; it will be quite wet but will thicken as the chocolate cools.

Spread the batter to the edges of a lined baking tray.

Add frozen raspberries on top of the batter.

Bake at 180°C for 45 minutes; the center should be soft and the edges should bounce back when lightly touched.

Let the brownies cool in the tin for 10 minutes, then transfer to a wire rack to cool completely.

Equipment Needed

Spice Level:

Allergens