GEOFF’S Ultimate Chocolate Brownies with Raspberries…

I created these ultimate chocolate brownies during my recovery, wanting something truly decadent to lift my spirits. Drawing inspiration from Callebaut’s richness, Miele’s precision technique, and Valrhona’s recipes, I’ve enhanced this version with extra chocolate chunks for maximum indulgence. The addition of fresh raspberries brings a beautiful tartness that cuts through the richness, while I served mine with Tweedvale cream for the perfect finishing touch. These brownies strike that ideal balance between fudgy and gooey, with a crackly top that gives way to an intensely chocolatey centre. The recipe is wonderfully forgiving too – the notes section offers variations for different textures and fruit substitutions, so you can tailor it to your preferences. Whether you’re after something comforting or impressive enough for guests, these brownies deliver every time.

GEOFF’S Ultimate Chocolate Brownies with Raspberries…

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"A deeply indulgent chocolate brownie lifted with raspberries – the tartness of the fruit cutting through the richness of the chocolate, the kind of bake that disappears from the tin faster than it should."

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Prep Time 10 minutes mins

Cook Time 30 minutes mins

Total Time 40 minutes mins

Servings: 16

Course: Afternoon Tea, Dessert

Calories: 355

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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• 185 gm salted butter
• 185 gm dark chocolate (60-70% cocoa), roughly chopped
• 100 gm plain flour
• 40 gm cocoa powder (Dutch-processed preferred)
• 2-3 gm Sea salt
• 3 large eggs, at room temperature
• 275 gm castor sugar
• 5 gm Vanilla extract
• 100 gm dark chocolate (60-70% cocoa), roughly chopped into chunks
• 100 gm fresh raspberries (for baking on top)

For Serving

• 150 gm fresh raspberries
• Qty Icing sugar
• Qty Thick or double cream or vanilla ice-cream

Equipment

• 1 Oven
• 1 Combi Oven

Method

 

1. 1. Preheat your oven to 160°C fan-forced. Line a 20cm square cake tin with baking paper, leaving overhang for easy removal.

   2. Melt the chocolate base: In a large microwave-safe bowl, combine butter and 185gm chopped chocolate. Microwave in 30-second bursts, stirring between each, until smooth and melted. Cool to about 30°C (should feel just warm to touch).

   3. Prepare dry ingredients: Sieve together flour, cocoa powder, and salt into a separate bowl.

   4. Create the base: Using a wooden spoon or whisk, beat eggs, caster sugar, and vanilla together until you achieve a thick, pale foam (about 2-3 minutes of vigorous whisking). The mixture should fall in ribbons when lifted.

   5. Gently fold the cooled chocolate mixture into the egg mixture. Don't overmix – just until combined.

   6. Add dry ingredients: Fold in the sieved flour mixture until just combined. The batter should look glossy and thick.

   7. Final touches: Gently fold in the chocolate chunks only.

   8. Pour batter into the prepared tin and level with a palette knife. Evenly distribute the 100gm raspberries across the top, pressing them very gently into the surface (they should sit mostly on top).

   9. Bake for 25-28 minutes on shelf position 2. Test with a skewer inserted into the centre:

   10. Cool completely in the tin on a wire rack (this is crucial for clean cuts).

   11. Lift out using the baking paper overhang and cut into 16 squares using a sharp knife wiped clean between cuts.

Nutrition

Calories: 355kcal

Notes

Serving Suggestions

1. Serve each square with a small handful of fresh raspberries alongside and a light dusting of icing sugar
2. Warm slightly and serve with vanilla ice cream for dessert
3. Perfect with morning coffee or afternoon tea

Notes

1. Chocolate quality matters: Use good-quality chocolate with at least 60-70% cocoa for the best flavour
2. Consider adding 60gm of chocolate nibs for texture
3. Room temperature eggs: They incorporate more easily and create a better texture
4. Don’t overbake: Brownies continue cooking slightly after removal from oven
5. Fudgy (recommended): Skewer has moist crumbs and slight smear
6. Gooey: Considerable smear on skewer (bake 2-3 minutes less)
7. Cake-like: Clean skewer with just a few crumbs
8. Cool completely: This allows the texture to set properly for clean slicing
9. Raspberry substitute: Try blackberries, chopped strawberries, or even freeze dried raspberries for intense flavour

Fridge Friendly Instructions: Store in an airtight container for up to 4 days at room temperature

Freezer Friendly Instructions: Freeze for up to 3 months.

Nutrition Facts – 16 servings

Amount Per Serving | Calories – 355 or Kilojoules – 1,485 | Total fat 22gm, Saturated fat – 12gm, Monounsaturated fat – 6gm, Polyunsaturated fat – 1gm, Trans fat 0gm | Cholesterol – 215mg | Sodium – 137mg | Potassium – 229mg | Total Carbohydrate – 29gm, Dietary Fibre 4gm, Sugars 24gm | Protein 8gm | Vitamin A 20%| Vitamin C 7% | Calcium 4%| Iron 218%.

*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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