Raspberry Chocolate Brownies
These super simple and absolutely delicious Raspberry Chocolate Brownies are my go-to brownie recipe because they never fail and everyone loves them. Yum! The recipe is also fairly foolproof so you don’t need to be overly concerned about getting the ingredient quantities exactly right – the end result will still be amazing. No mess, no fuss, no hassle – just a flavor-packed treat to make your tastebuds and tummy sing!
Hints, Tips, and Options
Firstly, Raspberry Chocolate Brownies are not ‘healthy’, per se, so treat them as the ‘sometimes food’ that they’re designed to be: eat in moderation.
Secondly, anything containing chocolate should not be fed to pets – particularly dogs – so please make sure your furry friends can’t get to the brownies as they’re cooling. (Even though they’ll want to!)
Thirdly… options! As I said earlier, these raspberry chocolate brownies are very forgiving/ flexible/ versatile, so you can play around a little with recipe quantities and add-ins without mucking up the end result. For example:
- I love adding a generous handful of chopped pecans or walnuts into the batter. The extra little crunch is both delicious and satisfying. (And adds a little protein.)
- My son doesn’t like raspberries (silly man!) but does enjoy marshmallows, so when I’m making this recipe for him, I leave out the raspberries altogether and add in a large handful of mini marshmallows (or regular sized ones cut in halves or quarters). Do keep in mind, though, that the raspberries add some moisture to the mixture, so if you omit them, you’ll need to replace the moisture with something else. I use one beaten egg, but you could instead use a tablespoon of plain yoghurt, a quarter cup of milk or water, or some extra sweetened condensed milk.
- I usually use frozen raspberries, but in my opinion, fresh is always best. Use what you have on hand.
- If you don’t have – or don’t like – raspberries, feel free to substitute with any other frozen berry; I’ve used strawberries, blueberries, and blackberries and each was yummy.
Lastly, poking a knife or cake tester into the center to test for doneness isn’t necessarily a reliable test here because the choc chips can ‘dirty’ the tester. Instead, lightly and carefully touch the top center of the brownie to test for doneness. If the top is springy and not at all wobbly, it’s done. In my opinion, it’s far better to have a brownie that is a little bit gooey in the middle, rather than a dry and crumbly brownie center.
Let’s get to it…!
Raspberry Chocolate Brownies
Equipment
- Oven
Ingredients
- 14 oz sweetened condensed milk (or 395g)
- 8.5 oz butter (or 250g)
- 1.5 cup self rising flour (for plain flour, add 2.5 teaspoons of baking powder and 0.25 teaspoon of salt)
- 1 cup raspberries (fresh or frozen)
- 0.5 cup cocoa
- 0.5 cup chocolate chips
- 0.5 cup shredded coconut
- 0.5 cup brown sugar
Instructions
- Preheat oven to 375 degrees F (or 180 degrees C).
- Melt butter.
- Combine all ingredients in a large bowl.
- Stir well.
- Grease and line and square baking tray.
- Scoop batter into the baking tray.
- Bake for 30 minutes.
- Remove from oven and allow pan to sit on a cooling rack for 20 minutes. (Might take a little longer if the weather/ house is hot.)
- Cut into 16 pieces using a large, sharp knife.
- Serve on its own, or the top can be dusted with a little sifted icing sugar and/ or a dollop of cream.
- If freezing, ensure the pieces are fully cooled before wrapping.
Notes
Final Thoughts
My Raspberry Chocolate Brownie freezes really well. Make sure you allow it to cool completely, then slice into squares (this recipe makes 16 nice-sized portions). Wrap each square individually in Saran Wrap (cling film/ Glad Wrap), pop into a Ziploc bag, and into the freezer. The pieces will keep beautifully for up to 3 months. To defrost, either leave on your benchtop, or remove from plastic, sit on a plate and microwave on a low setting for 30 seconds.
I’d love to hear how you’ve enjoyed this recipe, and if you have any tips, tricks, or ideas you’d like to share.
Bx
