Double Choc Raspberry Brownies {Recipe}

Every now and then you experiment in the kitchen and create something magical. This is one of those moments.

I first whipped up these brownies for a BBQ to thank mates for helping shift a very heavy steel workbench. After a lot of beer and wine you don’t want a fussy dessert. It’s much better to have something that satisfies the sweet craving and can be eaten with fingers.

I shared the recipe on the blog at the time and they were really popular. Then I accidently killed my blog and the recipe was lost... And then I lost the photos.....

This weekend I'm catching up with friends, one of whom has been begging me to re-share the recipe on the new Di-licious blog.

So Sandy, this one's for you.

This brownie is a bit different from regular brownies in that there’s no melted chocolate in the batter, just some chocolate chips. 

And raspberries.

I used white chocolate chips because that’s what I had in the pantry. You could easily substitute milk or dark chips but I kind of like white chocolate and raspberries together.

When you make these (& I know that you will), you have to promise me that you’ll resist the temptation to eat them straight away. They need to cool down completely in the pan before you lift out the whole brownie to slice it.

They’re perfect just as they are. No need for cream. Maybe a serviette to help wipe the crumbs off your face and fingers.

Best also to make the kids sit outside while they eat them...

I can’t advise how long they’ll last in an airtight container in the cupboard because they were all gobbled up. If you have a crowd over I can pretty much guarantee you wont need to solve that dilemma either.

These brownies are not a diet food. Enjoy in moderation. Take them to work and charm your boss – who knows, you might get a pay rise or employee of the year!

Recipe: Double Choc Raspberry Brownies
Author: Di Nolan
Serves: 24
Completely irresistible brownies studded with raspberries that are surprisingly light.

125g butter, melted and cooled
2 cups caster sugar
4 eggs
1tsp vanilla extract
1 cup plain flour
3/4 cup cocoa
¼ tsp salt
1 cup frozen raspberries
1 cup white chocolate chips

  • Preheat your oven to 180C.
  • Grease and line a lamington pan (20cm x 30cm) with baking paper so that the paper overhangs.
  • Whip together the sugar, eggs and vanilla til thick and creamy. Add the cooled melted butter and mix til thoroughly combined.
  • Sift over the flour, cocoa and salt and mix through til combined.
  • Stir through the raspberries and chocolate chips.
  • Pour mixture into prepared pan and ensure fruit and chocolate chips are evenly distributed. Smooth top.
  • Bake for 20-25 minutes. Top should be cooked and a skewer inserted will have some sticky crumbs on it.
  • Allow to cool completely in pan on top of a wire rack.
  • Carefully lift out brownie using the overhanging baking paper.
  • Cut into 24 slices.

Don’t worry about defrosting the raspberries – just stir them through frozen.


Yum I love raspberry and chocolate together, oh and brownies I love brownies so I'm pretty sure I would really love these brownies.

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