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chocolate raspberry brownies



chocolate raspberry brownies

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds


-1/2 cup butter
-1 cup sugar
-2 eggs
-1 teaspoon vanilla extract
-1/2 cup all-purpose flour
-1/3 cup cocoa powder
-1/4 teaspoon baking powder
-1/4 teaspoon salt
-1/2 cup semi-sweet chocolate chips
-1/2 cup raspberry jam


1. Preheat oven to 350 degrees Fahrenheit. Grease an 8×8 inch baking pan.

2. In a medium bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract.

3. In a separate bowl, sift together the flour, cocoa powder, baking powder, and salt. Gradually stir the dry ingredients into the creamed mixture until just blended.

4. Spread the batter into the prepared pan. Sprinkle the chocolate chips over the top. Drop spoonfuls of raspberry jam over the top of the chocolate chips.

5. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Allow to cool before cutting into bars. Enjoy



  • STEP 1

    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.

  • STEP 2

    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.

chocolate raspberry brownies

chocolate raspberry brownies

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