Chocolate Raspberry Brownies
Chocolate and raspberries represent one of pastry's most reliable partnerships, a combination perfected across European bakeries for centuries. What makes these brownies worth your time is the interplay between two chocolate types, dark and milk, which creates complexity that single-chocolate versions can't match. The tart raspberries cut through richness while their seeds add textural contrast to the crumb, making this less about indulgence and more about balance.
Instructions
Heat oven to 180C/160C fan/gas 4.
Line a 20 x 30cm baking tray tin with baking parchment.
Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.
Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture.
Sieve over the flour and cocoa, and stir in.
Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more.
Cool before slicing into squares.
Store in an airtight container for up to 3 days..
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