Delicious, gooey chocolate brownies are absolutely in my top 3 favourite things to bake! They’re something I didn’t actually grow up baking (mum, gran come on why did I miss out on THIS bowl licking?!) but Brownies are my ‘therapeutic bake’ that I always turn to on a drizzly weekend when i’m feeling a bit fed up! Big thick socks on, big mug of tea, twinkly lights check …and it’s time for Brownie baking.

I personally love adding raspberries to my brownies, the sharpness really cuts through the gooey rich chocolate! I personally prefer the gooey ‘cakey’ brownies appose to the ‘fudgey’ textured type (staying loyal to cake of course).

Raspberry-Chocolate-Brownies

I think because so much of my time is baking cakes in my stand mixer, Brownies need that ‘folded by hand’ love and attention. There’s something so warming and satisfying about the process, the slow melting of the chocolate & butter together, I love that marbled swirl thats created when folding in the cocoa and flour ahhhh <3

 

Raspberry-Chocolate-BrowniesSee the recipe below 🙂

 

Raspberry-Chocolate-Brownies
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Gooey Chocolate Raspberry Brownies

A gooey cakey raspberry chocolate brownie recipe - a perfect bake for a rainy day

Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 9 portions

Ingredients

  • 185 grams Dark Chocolate chopped
  • 185 grams Unsalted Butter
  • 3 Large Eggs
  • 200 grams Golden Caster Sugar
  • 75 grams Soft Brown Sugar
  • 85 grams Plain Flour
  • 40 grams Cocoa Powder
  • 150 grams Frozen Raspberries
  • 50 grams Chocolate Chips or chopped chocolate chunks

Instructions

  1. Preheat your oven to 190c and line a shallow square tin with parchment.

    In a glass bowl over a pan of simmering water, melt together your Unsalted Butter & Chopped Chocolate and allow to cool for 5 minutes

  2. In another bowl whisk together your 3 Eggs & with your Golden Caster Sugar & Soft Brown Sugar until it has doubled in size. It is best to use an electric whisk or a stand mixer with the whisk attachment fitted, this should take around 5 minutes

  3. Now add your cooled Chocolate to the Egg & Sugar Mix and stir until combined

  4. In another bowl sift together your Plain Flour & Cocoa Powder and fold this into your liquid chocolate mixture

  5. Stir in your chopped Chocolate/ Chocolate Chips and Frozen Raspberries and add the mix to a parchment lined square shallow tin

  6. Bake at 190c for 30-35 minutes You may need a little longer, but the secret is not to over bake as the when cooled the brownies will stiffen up more

  7. When cooled  slightly in the tin, cut up into 9 squares and serve slightly warm

If you give these a try do tag us on Instagram Twitter or Facebook and let us know how yours turns out 🙂

Chaz – Rebel Cakes York (Market Weighton)

xx