Double Chocolate & Raspberry Brownies

The richness of the chocolate, combined with the delicious taste of raspberry throughout makes this brownie a real winner. 


Preheat oven to 180 degrees C. Grease a 20cm x 30cm rectangular pan, line base and sides with baking paper, extending paper slightly over sides.

Stir dark chocolate and butter in a large heatproof bowl over a large saucepan of simmering water until smooth. Add sugar and mix well. Remove from heat, stir in eggs, then sifted flour, raspberries and white chocolate.

Spread mixture into prepared pan, bake 30 minutes. Cool brownie in pan before cutting.


Prep & cook time 40 mins




Dark chocolate, chopped coarsely 250g
Butter, chopped coarsely 150g
Caster sugar 1 cup
Plain flour 1 1/2 cups
Eggs, beaten lightly 3
Frozen raspberries 155g
White eating chocolate, chopped coarsely 125g