Chocolate Raspberry Brownies

There’s something so comforting about a classic brownie. It’s the kind of treat that feels like a warm hug, a simple pleasure that never goes out of style. This particular recipe, though, holds a special place in my heart. It’s a humble, well-loved one I’ve adapted over the years, and the addition of raspberries is a little stroke of genius. The tart burst of fruit against the deep, rich chocolate is a combination that feels both indulgent and just a little bit wholesome.

It’s not a fussy recipe. You don’t need any special equipment or complicated techniques. It’s the perfect thing to whip up on a quiet afternoon when the house could use the smell of melting chocolate and sugar. I hope it becomes a favourite in your home, too.

You'll Need

• 200g dark chocolate, roughly chopped
• 200g unsalted butter
• 250g caster sugar
• 4 large eggs
• 100g plain flour
• 50g cocoa powder
• 150g fresh raspberries

Making Your Brownies

First, preheat your oven to 180°C/160°C for a fan oven, or gas mark 4. This is the gentle, steady heat that will give you that perfect crackly top and fudgy centre. Take a 20 x 30cm baking tray or tin and line it with baking parchment. This little step makes all the difference for getting those clean slices later.

Now, for the best part: melting the chocolate. Pop the chocolate, butter, and sugar into a medium-sized pan. Place it over a low heat and let it all melt together slowly, giving it an occasional stir with a wooden spoon. You’re not in a rush here. Once it’s smooth and glossy, take it off the heat and let it cool for just a minute.

Crack in the eggs, one at a time, stirring well after each one until everything is beautifully combined. Then, sieve the flour and cocoa powder straight over the chocolate mixture. This helps keep things lovely and light. Fold it all in gently until you can’t see any streaks of flour.

Take half of those gorgeous raspberries and fold them through the batter. Then, scrape the whole lot into your prepared tin, smoothing it out to the corners. Scatter the remaining raspberries over the top, pressing them in just slightly.

Baking & Enjoying

Bake your creation on the middle shelf of the oven for about 30 minutes. If you like your brownies with a bit more bite, leave them in for another 5 minutes. The top should be set and crinkled, but a skewer inserted into the centre might still come out a little sticky – and that’s exactly what you want!

This is the hardest part: let them cool completely in the tin. I know it’s tempting, but slicing into them while they’re warm will make a mess. Waiting ensures you get those perfect, clean