Who can refuse a slice of brownie?

Rasberry brownies

Brownies are so easy and quick to make; incredibly versatile and well-behaved using all manner of different ingredients.

Makes 9-12 brownies.

This recipe has been kindly donated by Great British Bake Off contestant and blogger Lea Harris from https://inthekitchenwithbakersbunny.wordpress.com

Download a printable version of this recipe.


  • 9oz dark chocolate (I use 64% cocoa)
  • 9oz unsalted butter (or dairy free alternative like Flora)
  • 4 large eggs
  • 5oz caster sugar (or muscovado, soft brown)
  • 2 ½ oz plain flour (or ground almonds, hemp flour or coconut flour)
  • 8oz frozen or fresh raspberries

Rasberry brownie ingredients



1. Preheat oven to 180C/160C fan/Gas 4. Line a 9-inch square tin with baking parchment and put to one side.

2. Break chocolate into smallish pieces (while it’s still in the wrapper). Cut butter into small cubes and put into a bowl along with the chocolate.

3. Pop over a pan of simmering water, but don’t let the bottom of the bowl touch the water. Stir occasionally until it has melted into a glossy mess. Leave to cool slightly.

4. In a separate bowl beat the eggs and sugar until it is a thick creamy mass and when the beaters are lifted, there is a ribbon trail.

5. Gently pour the chocolate into the fluffy egg mix with the mixer going at hyper-drive.

6. Sift the flour over the mix and gently fold in, making sure that there is no flour left at the bottom of the bowl. Once incorporated, fold in the raspberries; it doesn’t matter if they are still frozen or not.

7. Plop the whole lot into the tin and throw in the oven on the middle shelf. Set timer for 25 mins and check when it pings to see if it the brownie has set. It shouldn’t be firm but if a little soft put back for another 3-5 minutes.

8. When cooked, leave to cool in the tin. Don’t worry if it’s a bit gooey, it’ll taste fab anyway. The longer you leave it the firmer it will be. The crust may sink and fracture, that’s fine.

If you’re serving it warm have it with a good vanilla ice cream or clotted cream.