Recipe: Dark Chocolate and Raspberry Brownies

Weekend recipe: Dark Chocolate and Raspberry Brownies

Nikki Parkinson Food and Wine, Life 28 Comments

Whenever there’s a special occasion in the family or I’m invited to bring dessert somewhere, this is the recipe that I reach for.

Purely for selfish reasons.

Selfish because I LOVE raspberries. They are hands down my favourite fruit.

Selfish because I LOVE dark chocolate. I can’t remember when I ditched milk and went over to the dark side but I have not looked back.

Combine these two loves – the tartness of the raspberries with the sweet bitterness of the dark chocolate – I’m in sweet foodie heaven.

I also love this recipe, which I adapted a few years ago from a Donna Hay version, because it’s simple to whip up. You just need to allow for the hour or so of cooking time in your plans.

I make it gluten-free but you could use regular plain four – the more-ish effect if very much still the same.

Serve it in small squares or slices – warm with some vanilla bean ice cream or cool with a dollop of cream.

I cannot be held responsible for the inappropriate moaning noises which may occur while consuming 😉

Dark Chocolate and Raspberry Brownies

Recipe: Dark Chocolate and Raspberry Brownies

Ingredients

  • 200g dark chocolate, chopped (buy the best quality your budget allows)
  • 250g butter
  • 4 eggs
  • 1 3/4 cups brown sugar
  • 1 1/3 cups gluten free plain flour
  • 1/4 tsp baking powder
  • 1/3 cup cocoa powder, sifted
  • 300g frozen raspberries

Method

  1. Preheat oven to 180 degrees.
  2. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth.
  3. Mix sugar and eggs together in a medium-sized bowl.
  4. Pour melted chocolate and butter mixture into egg and sugar mixture. Stir.
  5. Stir in sifted flour, baking powder and cocoa powder.
  6. Pour into square shaped brownie or slice tin
  7. Add frozen raspberries to top. I like to cover the entire tray. Push gently into mixture.
  8. Bake for up to 60 minutes. Check from 45 minutes onwards. The centre will still be fudgey but the sides will be firm.

Do you bake? Do you have a signature cake, tart, slice or brownie that you’re always asked to make for others?

Comments 28

  1. Oh yes! I have a few dessert treats that I am regularly asked to make by various folks for catering events! Pavlovas are my number one, then brownies then a chocolate topping dessert cake. I also do a very special big pot of fudge, but only for the special people cos it takes over 6 hours to make!!

  2. Oh gosh! Could this be the perfect brownie?! Thanks for the recipe! I am also a dark chocolate lover and will happily eat/drink good quality dark and leave the milk or white for someone else. I love Green and Blacks. What’s your fave brand? Have you tried Koko Black in Melbourne?

  3. You are a lady after my own heart – I adore dark chocolate and raspberries aswell. What is even more exciting is that your recipe uses Gluten free flour – I don’t need to adjust the recipe – hooray! Can’t wait to try this 🙂

  4. I do love to cook but only occasional baking. I make a good brownie but I have never thought about adding a fruit layer. What a great idea! My favourite slice recently is Blueberry & Pear slice (blueberries just coming into season!). It is made with almond meal which makes it very more-ish.

  5. Hi Nikki,
    How do you find the time?
    I’ve thought it for ages but now I’m going to just say it. YoU aRe FaBuLouS!!!
    I mostly cook to survive but I really love the sound of this……
    I could sooooo do this ;o)
    Tania xx

  6. Yummo,I am writing this one down,I love rasberries too and am a sucker for brownies ,they are so delicious,Thank-You Nikki,making this on the weekend mmm.

      1. I know I can Nikki, but I have an old fashioned recipe book with actual pages that I cut out and write down my fave recipes and I know it’s a tad old fashioned but I like to think one day someone may want to read my fave recipes ,dating back to the olden days lol.

  7. This looks yummy!
    I make a similar brownie but instead of flour I use almond meal and instead of brown sugar I use coconut sugar- just in case you want it to slightly healthier!

    1. It was only as I was putting this together that I thought of that Deanne … I will give it a go. It’s usually made for a gathering so is an irregular indulgence … if I could make it work that way I could eat it more often 😉

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