Chocolate and raspberry brownies

chocolate and raspberry brownies

chocolate and raspberry brownies

Welcome back to me! Sorry for the silence but I have been gallivanting around the world…well, Italy in truth, AND Berlin. Wonderful city! While I was in Italy visiting my family we had a reunion where each person had to bring something to share for lunch. I decided to bake these brownies at my dad’s house -which is where I was staying (hence no picture of Tomik the cat )- as my contribution. My Italian family wasn’t familiar with brownies so I happily introduced them to these calorie laden treats for the chocoholics, much to their delight. Brownies originally come from  the States and there are many versions of them out there. I chose this one with raspberries as I think the chocolate/raspberry combo is a winning combination. Candi knows that as she had blogged in the past a Swedish cake which is rather similar (click here ). The recipe comes from the BBC online website. My only change was to shed 100 gr of sugar off the original recipe. By the way, the picture doesn’t do it justice. I should have shown you what they look like inside: lovely and gooey. Oh well! Trust me though: you will impress your friends if you make them a batch of these! :-)


  • 200g dark chocolate, broken into chunks
  • 100g milk chocolate, broken into chunks
  • 250g pack salted butter
  • 300g soft light brown sugar (400 in the original, but I thought it was way too much!)
  • 4 large eggs
  • 140g plain flour
  • 50g cocoa powder
  • 200g raspberries


  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.
  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.


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