Tag: brownies

raspberry and chocolate brownies

Raspberry and chocolate brownies


Difficulty: A wee bit harder

Time: 30 minutes + 35 minutes baking

Serves: 25


300g milk/dark chocolate
250g (1 cup) pack butter
400g (2 cups) soft light brown sugar
4 large eggs
140g (1.25 cup) plain flour
50g (1/2 cup) cocoa powder
200g (1 cup) raspberries

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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 are a little harder than my usual 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.


Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.

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 over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat.

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 out and add to a large bowl. Measure in the cocoa. We did this through a sieve to get rid of the lumps (but be warned it can get really messy so keep a close eye on it!)

raspberry and chocolate brownies raspberry and chocolate brownies

Add the chocolate mixture to your flour and stir it in.

raspberry and chocolate brownies raspberry and chocolate brownies

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. Get your child to scatter over the remaining raspberries. Make sure they spread them out as much as possible. Ours were a little to clumped together which meant those bits didn’t cook very well.

raspberry and chocolate brownies raspberry and chocolate brownies


Bake for 30-35 minutes. It’s ready when the top has crisped up but it still has a little wobble. Cook it a bit longer if you want a firmer texture.

Cool in the tin, then remove and cut into squares.

Enjoy! These raspberry and chocolate brownies will keep in an airtight container for up to 3 days (if it lasts that long).

raspberry and chocolate brownies


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Raspberry and white chocolate brownies

Raspberry and white chocolate brownies

Difficulty: Easy/a bit harder

Time: 30 minutes + 30 minutes baking

Serves: 12





200g white chocolate
115g butter (unsalted)
2 eggs
115g golden caster sugar
125g plain flour
115g raspberries


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Last week we did some spontaneous baking so had to find a recipe that used things we had in the house. We found this recipe for raspberry and white chocolate brownies on the bakingmad.com site which has loads of recipes and a great search function. Their recipe used fresh raspberries but we used some from the freezer which still worked nicely and apart from melted the butter and chocolate, it just uses one bowl which is my favourite kind of bake!


Preheat oven to 190C / 170C Fan and prepare your baking tin.
Get your toddler to help line a line an 18cm/7 inch square tin with baking paper.

Melt the butter and chocolate
Get your child to measure the butter and pop it in a sauce pan. Heat it gently until it has all melted. Meanwhile, break the chocolate up, add half to the butter and take off the heat. Stir until the chocolate has melted.


Whisk the eggs and sugar
Get your child to break the eggs into a bowl. Measure out the sugar and add it to the eggs. Whisk together until the mixture has thickened slightly and turned creamy. Whisking is always a popular task in our house!


Add the flour

Get your child to measure the flour and then sieve into the sugar and egg mixture. Add the melted chocolate and butter.

Stir together gently until thoroughly mixed.

Chop up the rest of the chocolate and get your child to add it to your mixture along with the raspberries.


Pour the mixture into your prepared tin and bake in the oven for 30-35 minutes.


Leave you raspberry and white chocolate brownies cool in the tin, then remove and cut into squares.

Raspberry and white chocolate brownies

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chocolate brownies

Chocolate brownies

Difficulty: Easy

Time: 30 minutes + 45 minutes

Serves: 24 piecesimg_1311-small





275g softened butter
375g caster sugar
4 large eggs
75g cocoa powder
100g self raising flower
100g plain chocolate chips (or chocolate cut up)


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img_1361-smlToday we went to a coffee morning/cake sale at Hannah’s playgroup. Chocolate brownies are my favourite thing to bring to these things: they are relatively simple to make, tend to go down well and I’ve generally got all the ingredients in the cupboard. I’ve also been lucky up until now that Hannah’s never really wanted to eat chocolate so I’ve not had to stop her from licking the spoon … unfortunately I think those days are now officially over).

This recipe comes from one of Mary Berry’s books and is super easy as you just have to measure everything into one bowl and mix it together!


Pre-heat the oven to 180C / 160 Fan.

Prepare a 30 x 23 cm baking tin
Get your toddler to grease the baking tin. I normally just tear off a corner of the butter packet or some grease proof paper and use that to spread butter in the tin. Once greased, line the base and sides with baking parchment.

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Measure out the ingredients
Measure all the ingredients into a bowl. (375g sugar, 100g flour, 75g cocoa powder, 4 eggs). We used a small bowl to weigh everything out in turn and then added them into the mixing bowl. Face the scales towards you so you can see how much is going in and either use a spoon or pour the ingredients in.

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Measure the butter (275g) out and get your toddler to cut it into small chunks. If it’s slightly softened they should be able to do this with a butter or table (ie not sharp) knife. If it’s too hard, try zapping it in the microwave for a few seconds.

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The recipe calls for chocolate chips – i don’t tend to have these in the house, but we’ve always got some kind of chocolate in the cupboard so today we just used 100g from a bar of white chocolate. I cut it up into small pieces with a sharp knife and Hannah popped it into the mixing bowl.

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Mix everything together
I got a new mixer for Christmas which Hannah loves so we used that to mix everything together, but you could just use a wooden spoon or a hand held mixer. You’re done when it all looks evenly blended.

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Spoon the mixture into the prepared tin, using a spatula spread the mixture gently into the corners and level the top.


Bake your chocolate brownies
Bake in the oven for 40-45 minutes. The brownies are cooked when the top has a nice crust and a skewer put in the middle comes out clean. If it starts to look a bit brown on top, cover loosely with foil for the last 10 minutes.

img_1380-small chocolate brownies

Leave the chocolate brownies to cool in the tin then cut them into 24 squares (or fewer if you want bigger pieces).

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