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raspberry brownies on a serving plate
cookingwithmykids

Raspberry and chocolate brownies

A simple but delicious recipe for chocolate and raspberry brownies that kids will love to help bake.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 25
Course: Dessert
Cuisine: American
Calories: 236
Ingredients Method

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

Method
 

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
    1. Break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.
    2. 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
    1. 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
    1. Measure the flour out and cocoa powder out.
    2. Seive the flour and cocoa, into your chocolate mixture and stir it in.
    Add the raspberries
    1. Stir half the raspberries into the bowl
    Bake the raspberry and chocolate brownies
    1. 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.
    2. 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.
    3. Cool in the tin, then remove and cut into squares.