Last Updated on 15 April 2023 by cooksimply
Chocolate brownies really are the bee’s knees, aren’t they? What’s not to love? They’re fudgy, sweet and totally decadent – a little slice really does go a long way, although I have been known to snaffle a few pieces in one sitting. Well, it’s pretty hard not to, wouldn’t you agree? Since its conception in the 1800s in the USA, brownies have been embellished with many different ingredients – from nuts, fruit, peanut butter, but at the heart of a good brownie is a gooey and moist centre and chocolatey velvetiness.
Super easy raspberry chocolate brownies
Brownies really don’t have to be hard. I’ve tried many chocolate brownie recipes over the years, but some of them turn out too mushy so they fall apart, and others end up being more cake-like and dense. However, I would say that the ‘perfect’ texture is also down to personal taste. The perfect brownie for me is in between the two, and these raspberry chocolate brownies also have large chunks of chocolate in them that, after baking, become really sticky and meltingly delicious.
I’ve added raspberry powder to this fudgy chocolate brownie recipe instead of real raspberries – purely because I have it to hand, and my kids really don’t like seeds. Raspberry powder is really great in baking. It has such an intense flavour, adds such wonderful vibrant colours to cooking, and a little goes a long way. I use this brand of raspberry powder. You can add pieces of real raspberries to the brownie batter, but be aware that the natural water from fruit will affect the density of the brownie mix and you may need to bake for longer.
Do you need to add the raspberry powder?
No, not at all. This chocolate brownie recipe is fine without but the hint of tartiness blends well with the sweetness and makes for a wonderful combination. However, you really can make these chocolate fudge brownies your own – add other fruit powders, freeze-dried fruits, raisins, nuts, white chocolate pieces – anything you like.
The best fudgy raspberry chocolate brownies
Ingredients
- 250 g good quality dark chocolate
- 170 g unsalted butter melted
- 200 g caster sugar
- 2 large eggs
- 95 g plain flour
- 30 g cocoa powder
- 1 tbsp raspberry powder optional
Instructions
- Preheat the oven to 180°C (350°F). Line a 20 cm square baking tin with parchment paper.
- Chop the chocolate into chunks – I like mine big so don’t worry if you get large shards. Melt half of the chocolate in the microwave in 20-second intervals and keep checking and stirring and save the rest for later. Let the melted chocolate cool.
- In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs until the mixture becomes fluffy and light. Then whisk in the cooled melted chocolate and make sure it’s mixed well.
- Sift in the flour, cocoa powder and raspberry powder (if you have it). Fold to incorporate the dry ingredients but don’t over mix. If you find the consistency is a little dry (it can depend on the size of your eggs) you can add a splash of milk to loosen the mixture.
- Fold in the chocolate chunks, then transfer the mixture to the lined baking tin.
- Bake for 25-30 minutes, depending on how fudgy you like your brownies. I like mine in between. Remember they still continue to cook when you remove them from the oven. If you over bake you will get more of a cake-like texture.
- Once cooled, dust over more raspberry powder and slice into nine equal squares. Don’t eat them all at once!
Notes
Nutrition
Did you make this recipe?
Please let me know how these gooey chocolate brownies turned out for you. Leave a comment below and tag @cooksimplyathome on Instagram. For other recipes check out my index.
Great recipe and easy to follow
Love these so yummy and so easy to make – thank you!!
Love this recipe, a fab and easy afternoon treat or pud for guests