Raspberry Brownies

These bittersweet brownies are fudgey, gooey and oozing with raspberries for that perfect sweetness!

I love nothing more than making brownies and stuffing them with other flavours, fruits being an underrated inclusion. I've updated this recipe since I last made it two years ago, it needed some major improvements - photography, styling, the texture, quite abysmal if I'm honest, but lots of learning - so here we are with a new and improved raspberry brownie traybake! Raspberries unlike some berries are a little sharp and sour, which is actually perfect for a chocolate recipe like this one as it when the two come together they marry harmoniously; chocolate can be quite bitter in brownies but the raspberries take all that away and you're left with a fruity, juicy and fudgey concoction that I know you'll love. 

If you love brownies and raspberries....

Check out my other recipes for more inspiration!

Vegan 'Kinder Bueno' Brownies
Triple Berry Crumble Bars
Raspberry and Dark Chocolate Banana Bread

Recipe

Prep: 15 minutes

Cook: 30 minutes

Serves: 16 brownies

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

220g Plain flour

50g Cocoa powder

350g Caster sugar

5g Baking powder

Pinch of salt

170g Butter

150g Dark Chocolate

130g Alpro Greek Style Yoghurt

150g Raspberries

Method

✿Preheat your oven to 180℃ and line an 8x8 inch baking tray with baking paper. 

✿Melt together the dark chocolate and butter then leave to cool. 

✿In a separate bowl, sift the flour, cocoa powder, baking powder and salt. 

✿Add the sugar, chocolate/butter mix and Alpro yoghurt to a bowl and use an electric whisk to mix on medium-high speed for about 2 minutes till smooth. if you don't have an electric whisk, use a normal whisk and put tin some elbow grease ;)

✿Fold in the dry ingredients, then fold in the raspberries gently so that they don't break. 

✿Spoon the brownie batter into the lined baking tray. Pop a few more raspberries on top, then bake for 30 minutes. The centre of the brownies should still be slightly gooey when a knife is inserted, you don't want the knife to be completely clean as they will be overcooked and dry out. 

✿Leave to cool in the tin before cutting into squares and serving. Can pop in the fridge to firm up a bit before serving or leave at room temperature. 

✿Best stored in an airtight container for up to 3/4 days. Enjoy!

Christina

xx