TRIPLE CHOCOLATE RASPBERRY GOOEY INDULGENT BROWNIES

Baking brownies brings me such joy. It was the first solo successful baking attempt I ever had. Yes it was a Betty Crocker brownie mix where I added an egg and some vegetable oil but I was still so damn proud of myself. 15 years later I am still using the odd Betty Crocker brownie mix, sometimes with a twist check out my orange cheesecake brownies here, but also I do love baking brownies from scratch too. 

These ones I particularly love because there is no one telling me that 500g of chocolate in a brownie recipe is too much. This is my recipe and if I want to add an obscene amount of chocolate I absolutely will. These brownies are ridiculously naughty. They are so chocolately, so gooey, every so slightly crumbly (in a good way) and have a little fresh zing from the raspberries. 

You have been warned before you raise your eyebrows at the ingredients list – these are absolutely not even the slightest bit healthy. These are a real treat. A treat which currently we indulge in every single evening with ice cream until the tray of brownies runs out. 

Makes 15-24 brownies 

It depends on how big you cut the squares. I usually cut the tray 4×6 to make 24 smaller brownies because these are seriously rich. And of course there’s no harm in having a second helping! 

Ingredients:

  • 200g Dark Chocolate
  • 200g Milk Chocolate
  • 100g White Chocolate (I usually use giant milky bar buttons)
  • 250g Salted Butter
  • 350g Light Brown Sugar
  • 4 Large Eggs
  • 150g Plain Flour
  • 150g Raspberries
  • 50g Cocoa Powder / Cacao Powder 
  • Grease proof paper
  • Baking dish 

Method: 

  1. Cube the butter and break up the bars of dark and milk chocolate. Melt altogether in a bowl over a pan of boiling water until all ingredients have melted and blended together. 
  2. Stir through the sugar and let it disintegrate a bit and remove from the heat. 
  3. Crack the eggs in a separate bowl and whisk with a fork. Add to the chocolate sugar mix. I find that whisking the eggs beforehand makes it easier to blend through the chocolate mix. 
  4. Once the mixture is consistent sieve through the flour and cocoa powder and once again stir until it’s a smooth consistency. 
  5. Cut up the white chocoalte into small chunks and throw in the the mix with the raspberries
  6. Line the baking tray with grease proof and pour the batter in evenly 
  7. Bake for 30 minutes on 180 degrees. It will come out the oven a little undercooked and will set, however if you want them a little chewier cook for a further five minutes. 
  8. Leave to set for at least 30 minutes before cutting up. They will crumble otherwise. 

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Where In The World

London