Raspberry Spiked Chocolate Brownies

These Raspberry Spiked Chocolate Brownies are the ultimate chocolate dessert!

Over the last few weeks I have been hooked on brownies and blondes – and it’s easy to guess why!!  Each recipe I have made, I’ve thought it to be the winner.  However I think these Raspberry Spiked Chocolate Brownies with the combination of rich dark chocolate brownie with raspberries literally takes the cake (pun intended).  These are sensational, the brownie is so rich and chocolatey, and the raspberries are such a great contrast and I guarantee you won’t be able to stop at just one.  The centre is quite soft, and is GREAT warm with vanilla ice cream.  My little helper enjoyed licking the bowl and couldn’t resist trying to have a piece while I was taking photos!

This recipe is different to my usual go to brownie recipe as this recipe actually contains chocolate instead of just cocoa. The extra ingredients (and calories) really are worth it though and the richness the dark chocolate gives these brownies is just amazing. As this recipe is quite fudge like, it’s VERY important to let the brownies cool completely before slicing into pieces as the brownie will continue to set while it cools.

Tips for Making this Raspberry Spiked Chocolate Brownies Recipe:

• You can use fresh or frozen raspberries for this recipe.
• The time it takes for the butter and chocolate to melt and combine will vary depending on the temperature of the ingredients. The times specified in this recipe are based on ingredients already at room temperature.
• It’s important to let the brownie cool completely in the baking tin before removing and cutting into pieces as it will continue to set whilst cooling.
• You can also use milk chocolate for this recipe however it won’t be quite as rich.
• These brownies are freezer friendly.

You might also like these brownie recipes:

• Milo Brownies
• One Bowl Brownies
• Cherry Ripe Brownies
• Caramilk Brownies
• Lemon Blondies
• Triple Chocolate Brownies

You can also find more sweet treats in our No Bake Slices and Bars eBook – Also available in a Thermomix edition.

You can shop the full range of books, eBooks and products here.

Raspberry Spiked Chocolate Brownies

Lauren

These Raspberry Spiked Brownies are the ultimate dessert for chocoholics! These brownies are rich and packed full of chocolate and both regular and Thermomix instructions are included

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Prep Time 25 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 10 minutes mins

Course Desserts

Cuisine Modern

Servings 20 pieces

Calories 176 kcal

Equipment

• 20 x 20 cm square cake tin

Ingredients

  

1x2x3x

• ▢ 200 grams dark chocolate broken into squares
• ▢ 250 grams butter
• ▢ 1 & ½ cups brown sugar 270 grams
• ▢ 4 eggs
• ▢ 1 & ⅓ cups plain flour 200 grams
• ▢ ¼ teaspoon baking powder
• ▢ ⅓ cup cocoa powder 35 grams
• ▢ 1 & ½ cups raspberries - fresh or frozen

Instructions

 

• Preheat your oven to 180 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper - making sure you leave plant of paper hanging over the edges to help you remove the Raspberry Spiked Chocolate Brownies when cooked.
• Place the chocolate pieces and butter in a small saucepan over low heat and stir until melted and smooth.
• Pour into a bowl and add the sugar and eggs
• Sift the flour, baking powder and cocoa over the chocolate mixture and mix to combine
• Pour your mixture into the prepared tin and top with the raspberries and bake for 45 minutes or until set.
• Once removed from the oven, let the brownies cool completely before slicing into squares. Brownies should be very fudgey in middle.

Thermomix Instructions

• Preheat your oven to 180 degrees celsius (fan-forced) and line a 20cm square cake tin with baking paper - making sure you leave plant of paper hanging over the edges to help you remove the Raspberry Spiked Chocolate Brownies when cooked.
• Place the chocolate and butter (which has been cubed) into your Thermomix bowl. Cook for 3 minutes, 60 degrees, speed 2 to melt. Cook for a further 1 minute, 60 degrees speed 2 if there are still some solid pieces of chocolate and butter.
• Add the brown sugar, eggs, flour, baking powder and cocoa and mix for 10 seconds, speed 4.
• Scrape down the sides of the Thermomix bowl and mix for a further 10 seconds, speed 4.
• Pour your mixture into the prepared tin and top with the raspberries and bake for 45 minutes or until set.
• Once removed from the oven, let the brownies cool completely before slicing into squares. Brownies should be very fudgey in middle.

Notes

• You can use fresh or frozen raspberries for this recipe.
• The time it takes for the butter and chocolate to melt and combine will vary depending on the temperature of the ingredients. The times specified in this recipe are based on ingredients already at room temperature.
• It's important to let the brownie cool completely in the baking tin before removing and cutting into pieces as it will continue to set whilst cooling.
• You can also use milk chocolate for this recipe however it won't be quite as rich.
• These brownies are freezer friendly.

Nutrition

Serving: 0gCalories: 176kcalCarbohydrates: 29gProtein: 3gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 34mgSodium: 38mgPotassium: 153mgFiber: 2gSugar: 19gVitamin A: 72IUCalcium: 46mgIron: 2mg

Keyword Brownies, Raspberry Brownies, Thermomix

Tried this recipe? Please leave a rating and tag me on Instagram! Mention @createbakemake or tag #createbakemake!

Enjoy!