Raspberry brownies
Raspberry brownies are a deliciously fudgey chocolate brownie filled with fresh raspberries. This recipe is so easy, even kids and beginner bakers can make them.
Raspberry brownies are a delicious, fudgy chocolatey traybake, filled with fresh raspberries.
Brownies are a great thing to make with kids because they’re so simple: you mix everything in one bowl recipes, pour in a baking tray and pop in the oven. These raspberry and chocolate brownies are a little harder than my our usual chocolate brownies because you have to melt the chocolate in a pan first, but they make a tasty alternative and are still loads of steps for your kids to get involved with.
How can kids help to make raspberry brownies?
There are a few different steps in these brownies, which means there are lots of opportunities for kids to get involved in helping to make them.
Kids can help to measure the ingredients out and mix them all together. Older children who are safe around a cooker can help melt the butter and chocolate together. Younger children might want to just help mix the other ingredients together. This a great recipe for beginner bakes, especially if you don’t have lots of kitchen equipment. It all gets mixed together in a mixing bowl, so there’s no need for expensive mixers or anything like that.
Once you’ve made the brownie batter, even very young children will be able to add the raspberries and stir them through.
How do I know when the brownies are ready?
The brownies need about 35-45 minutes in the oven. When they’re ready they will still be a little bit wobbly in the centre. They’ll cool down in the tin so will continue cooking once you’ve removed them from the oven. If there’s no wobble at all they might end up a bit dry and crumbly. And if there’s too much wobble (ie not just in the middle) you might find them a little undercooked in the middle.
You can also put a toothpick or skewer into the middle. Unlike when you bake a cake, it should come out with a little brownie mixture on it rather than totally clean, but if it’s still very wet, it’s probably not ready.
Different people like brownies baked to a different extent so decide for yourself if you want them very fudgey and moist in the middle or leave them in a little longer for a drier middle.
How long do Raspberry brownies keep?
You can keep these brownies in an air tight container for a few days. If you want to keep them for longer, you can freeze them for up to 3 months. Simply wrap individual slices of brownie well in cling film/glad wrap and pop them in a freezer bag. Make sure you defrost them fully once you remove them from the freezer. You could also reheat them in the oven for 10 minutes or so to warm them before you serve them.
Can I use frozen raspberries?
Yes. Frozen raspberries are often cheaper than fresh ones, and easier to find all year round. If you do use them, don’t defrost them before adding them to your brownie batter, just add them straight in from the freezer. You will need to add some extra baking time (at least 10 minutes).
What else can I bake raspberries in?
Raspberries are my favourite fruit so I love finding ways of using them in baking. They go perfectly with chocolate, as they provide just a little tartness to contrast against the sweetness of the chocolate. If you love raspberries you might like some of these bakes:
Raspberry cupcakes
Raspberry muffins
Raspberry and white chocolate scones
White chocolate and raspberry cheesecake
Easy homemade raspberry jam
Raspberry cranachan
Raspberry blondies
Raspberry flapjacks
Raspberry and white chocolate muffins
Raspberry and white chocolate loaf cake
Or, try some of these delicious easy traybakes:
Sticky toffee pudding traybake
Chocolate traybake
Mary Berry’s chocolate brownies
M&M cookie bars
Useful equipment
You might need the following baking tools/gadgets to make these raspberry brownies
Digital scales
Freestanding mixer
Mixing bowl
Hand held mixer
Measuring cups
8 inch baking tin
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Difficulty: A wee bit harder
Time: 30 minutes + 35 minutes baking
Serves: 25
Ingredients
300g milk/dark chocolate
250g (1 cup) pack butter
400g (2 cups) soft light brown sugar
4 large eggs
140g (1.25 cup) plain / all-purpose flour
50g (1/2 cup) cocoa powder
200g (1 cup) raspberries
how to make raspberry and chocolate brownies
Preheat the oven to 180C/160C fan/gas 4 and grease and line a 20×30 cm baking tin with baking paper. We normally find it easiest to add a strip of baking paper in one direction, then add another the other direction. If you leave some overhanging the tin, it will be easier to remove the brownies from the tin later.
Melt the chocolate, butter and sugar
Get your kids to break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.
Heat the pan slowly over a gentle heat, stirring occasionally until it is fully melted, then remove it from the heat. Add the melted chocolate mixture to a large bowl.
Add the eggs
Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture. Stir the eggs in, one at a time.
Add the flour and cocoa
Get your kids to measure the flour and cocoa powder out. Add them to your bowl with the melted chocolate mixture. We did this through a sieve to get rid of the lumps (but be warned cocoa powder can can get really messy if your kids are in charge so keep a close eye on it!)
Stir it in all in until it is thoroughly combined and the brownie mixture is nice and smooth.
Add the raspberries
Get your kids to measure out the raspberries and add most of them to your mixing bowl, leaving some to add on top. Gently stir them through.
Bake the raspberry and chocolate brownies
Pour the raspberry brownie mixture into your prepared baking tin. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. You don’t want them all too close together as those bits won’t cook so well.
Bake for 35 – 45 minutes. It’s ready when the top has crisped up but the centre still has a little wobble. Cook it a bit longer if you want a firmer texture.
Leave it to cool in the tin, then remove and cut into squares.
Serve and enjoy!
Raspberry and chocolate brownies
Ingredients
- 300 g milk/dark chocolate
- 250 g pack butter
- 400 g soft light brown sugar
- 4 large eggs
- 140 g plain flour
- 50 g cocoa powder
- 200 g raspberry
Instructions
Preheat the oven to 180C/160C fan/gas 4 and line a 20x30 cm baking tin with baking paper.
Melt the chocolate, butter and sugar
- Break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.
- Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat. Add the chocolate mixture to a large mixing bowl.
Add the eggs
- Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture. Stir the eggs in, one at a time.
Add the flour and cocoa
- Measure the flour out and cocoa powder out.
- Seive the flour and cocoa, into your chocolate mixture and stir it in.
Add the raspberries
- Stir half the raspberries into the bowl
Bake the raspberry and chocolate brownies
- Pour the raspberry mixture into your prepared baking tin and scatter over the remaining raspberries. Make sure you spread them out as much as possible.
- Bake for 35-45 minutes. It’s ready when the top has crisped up but it still has a little wobble in the centre. Cook it a bit longer if you want a firmer, less fudgey texture.
- Cool in the tin, then remove and cut into squares.
Pin raspberry and chocolate brownies for later
Similar recipes
If you liked these raspberry brownies, you’ll love our other traybake recipes, as well as our favourite easy bakes for kids.
This recipe was first published in July 2017 and updated with new pictures in June 2022.
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