Raspberry Fudge Brownies for National Chocolate Week and We Should Cocoa #62
With my Divine chocolate stash for #NationalChocolateWeek, I couldn’t go without making something with at least one of the bars. An excuse, if any were needed, to indulge. We Should Cocoa is all about the USA this month so as Cornish autumn raspberries are still available and having a bar of Divine raspberry 70% dark chocolate to hand, it’s a no brainer – raspberry fudge brownies it is.
Brownies are an American classic that I was first introduced to over twenty years ago by an American baking friend. I’d never heard of them before and was delighted by their sweet chocolatey fudginess. I’m not sure I’ve ever managed to make any quite as good as hers, but I never give up trying. They are my go to bake when I’m in a hurry.
These are quick to make and slightly healthier than your average brownie as they’re made with wholemeal flour and less butter than most brownie recipes. It goes without saying, they’re also quite delicious, being both fudgy and fruity with bursts of caramelised white chocolate. The weekend starts here. Now where’s that clotted cream?
- 60g unsalted butter
- 150g light muscovado sugar
- 100g raspberry flavoured 70% dark chocolate (I used Divine)
- 2 large free range eggs (I used duck eggs)
- 60g wholemeal flour
- 50g white chocolate chips
- 100g raspberries
- Melt the butter in a large pan over a gentle heat.
- Break up the chocolate, turn off the heat and add to the pan. Stir until melted and combined.
- Beat in the eggs, one by one.
- Stir in the flour followed by the white chocolate.
- Fold in 80g of the raspberries as gently as possible so as not to break them up too much.
- Scrape the mixture into an 8" / 20cm sq silicone cake mould or lined tin.
- Bake at 180C for about 20 minutes when the top should be set, but the mixture still has a slight wobble.
- Getting the texture of a brownie just right is not always easy. Leave it too long and it can become cakey rather than fudgy, but take it out too soon and you can end up with goo. If this happens, place it in the fridge for a few hours and it should firm up. In my experience, it's always better to undercook than overcook.
Tracy over at It’s Not Easy Being Greedy has chosen the theme, USA, for this month’s chocolate extravaganza, aka We Should Cocoa. Brownies are one of America’s best known bakes over here in the UK and I have done my fair share of spreading that brownie love.
As the Cornish raspberries were bought at my local greengrocer’s, the properly free range duck eggs at our Friday Country Market and the flour from our local mill at Cotehele, I’m sending this off to Elizabeth’s Kitchen Diary for Shop Local.
Brownies are just perfect when you’re In a Hurry, which is the theme for this month’s Love Cake with Ness at JibberJabberUK.
Apart from sugar, eggs are pretty much the main ingredient in brownies, so these also go to Dashing Dom over at Belleau Kitchen for Simply Eggcellent.
I’m cheekily sending these off to the ever forgiving pair at Alpha Bakes, Caroline Makes and The More Than Occasional Baker. The letter is W for the Wholemeal Flour which is an integral part of this brownie recipe.
And lastly these brownies are winging their way to Bake of the Week with Helen at Casa Costello.
I’m also sharing this with Charlotte’s Lively Kitchen and the #FoodYearLinkup for #NationalChocolateWeek.
Other recipes using Divine chocolate you might like
- Dense chocolate loaf cake (85%) – Kavey Eats
- Healthy coconut fennel chocolate chip cookies (85%) – Tin and Thyme
- Spiced toffee apple bonfire cakes (Spiced Toffee Apple) – Tin and Thyme
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Ness
17th October 2015
How absolutely Divine in all aspects! I must look out for the raspberry flavour of the chocolate. In my experience brownies don’t last long after they have been made!
Choclette
17th October 2015
True Ness, but if you can hang on, they usually taste better on day two I find š
Kavey
17th October 2015
I love Divine chocolate, both for their ethos / business model and the chocolate itself. These brownies look lovely!
Choclette
17th October 2015
Thanks Kavey, glad to hear you’re also a fan.
Elizabeth
17th October 2015
What an absolutely heavenly sounding bake! Thank you for sharing with #ShopLocal š
Choclette
17th October 2015
Thanks Elizabeth. Now if only the chocolate and sugar had been local too!
Sammie
17th October 2015
Ooh these raspberry brownies look divine. I like that you used wholemeal flour and pin these so I can make them. Fab recipe. Sammie
Choclette
17th October 2015
Thanks Sammie. I always use wholemeal flour in my brownies. It’s a rather futile attempt to make them ever so slightly healthy š
Henk Kooiman
17th October 2015
Yes, definitely a healthy recipe because of the wholemeal flour …. lol, lol
You might as well have an extra slice then, I suppose ?
You are very lucky to be able to buy fresh, free range, local duck eggs !
As well as local raspberries at this time of year.
Choclette
17th October 2015
Haha, my thoughts exactly! I think I just got lucky with the duck eggs and raspberries – no more of either now for some time to come š
Angie@Angie's Recipes
17th October 2015
I too love to add fruit in my brownies. These look heavenly, Choclette.
Choclette
17th October 2015
Thanks Angie. Raspberries go particularly well with dark chocolate I find. What sort of fruit have you added?
Simi Jois
17th October 2015
Dark chococlate and raspberries is the best combo. I lovr the texture of the brownie.
Choclette
18th October 2015
Thanks Simi. You’re right, raspberries work particularly well with chocolate š
sue|theviewfromgreatisland
17th October 2015
These look FABULOUS! I’ve never heard of raspberry flavored chocolate, I’ve got to get some š
Choclette
18th October 2015
Thanks Sue. Divine have been making raspberry chocolate for a while now. It’s very nice as it is, but it does work particularly well in baking I find š
nazima
17th October 2015
a lovely flavour combination! these brownies look scrumptious Choclette
Choclette
18th October 2015
Thanks Nazima. I’m a bit sad to see the last of the raspberries, but I’ve now got plenty of time to figure out what to do with them next year š
Anna @ Sunny Side Ups
18th October 2015
These look absolutely beautiful and delicious!! Brownies are my favorite dessert of all time, and your addition of the raspberries makes them extra special! Pinned!
Choclette
18th October 2015
Thanks Anna. As can be seen by the number of brownie recipes I have on my site, I am rather keen on them myself š
Lyndsay
18th October 2015
I love raspberries but have never tried raspberry chocolate before. I’m going to keep an eye out for it. I love the combination. Great recipe thanks for sharing
Choclette
18th October 2015
Raspberries are a wonderful fruit indeed Lyndsay. Hope you manage to find the chocolate.
Kellie@foodtoglow
18th October 2015
I love how easy this is, and that you have sneaked in some wholemeal flour. Now to find some white chocolate chips!
Choclette
20th October 2015
I almost always sneak in something healthy somewhere Kellie – mostly so I can kid myself I have a healthy diet š
Dom
18th October 2015
well don’t these look adorable… I think we both have the same love of chocolate with tart fruits. I love your recipe too. I feel i’ve found the ultimate brownie recipe but I love the sound of yours with the wholemeal flour. A gorgeous link to Simply Eggcellent, thank you x
Choclette
20th October 2015
Every brownie recipe I make I reckon is the best ever – I think I just like brownies!
Tracy
18th October 2015
Love, love, love brownies – and intrigued by the wholemeal flour – makes them sound healthier! I always use Nigella’s recipe but I am very tempted to give your version a try. They certainly fit the USA brief for #WeShouldCocoa – thanks so much for sharing. By the way, there’s something rather lovely about an undercooked brownie – or is it just me?!
Choclette
20th October 2015
No, no, it’s not just you Tracy, undercooked brownies are wonderful and SO much better than overcooked ones.
Henk Kooiman
18th October 2015
National Chocolate Week, I only just read the title with more consciousness. I suppose this week is followed by National Diet Week ? And is this week a monthly affair ? It would be interesting to find out if something like a Chocolate Diet exists. That is both weeks combined in one, leaving room for, let’s say, National Whipped Cream Week …. Funny British people you are. Looking forward to my next visit :))
Choclette
20th October 2015
I couldn’t stop giggling when I read this Henk and although I like the idea of National Whipped Cream Week, I think National Clotted Cream Week would be better. As for the chocolate diet, I think I’ve been on that all my life š In all seriousness National Chocolate Week is about raising the awareness of real and artisan chocolate rather than most of the rubbish we eat here.
Amanda {Striped Spatula}
18th October 2015
These look great. I love baking with muscovado sugar and the addition of white chocolate chips and raspberries sound delicious.
Choclette
20th October 2015
Thanks Amanda. Muscovado is the king of sugars and works particularly well in a brownie.
Natasha Mairs
18th October 2015
these look and sound amazing!! i have pinned them, so I can make them one day xx
Choclette
20th October 2015
I hope you do Natasha, they are very good š
Charlie @ The Kitchen Shed
19th October 2015
These look so beautiful and I LOVE the use of wholemeal flour! Definitely one to try!
Choclette
20th October 2015
Thank you Charlie š I always use wholemeal flour in brownies as you’re not looking for a nice rise, but want them dense and fudgy. It works really well.
Kate - gluten free alchemist
19th October 2015
Wow Choclette! I could eat a whole batch of these….. I am a serious addict for raspberry and chocolate together….. A perfect use for that bar of raspberry chocolate (although I am not sure it would have made it any further than my mouth)!
Choclette
20th October 2015
Strangely you are not the first person to say that Kate š I’m not sure I’d have managed it either if I didn’t have such a bounty of chocolate at my disposal.
Lisa
20th October 2015
Brownies. Love love brownies. Don’t mind a little raspberry either.
Thanks for sharing.
Choclette
20th October 2015
Haha Lisa, it sounds like a case of ‘a little raspberry with my brownies’ rather than the other way around š
Ariel
20th October 2015
These look fantastic!! I’m so glad you told me that you made these because I’m definitely bookmarking them and saving this recipe for later! š Thank you for sharing this recipe!
Choclette
20th October 2015
Ah, thank you for coming to have a look Ariel. I hope you like them š
Ann@CreatedToCook
21st October 2015
These look simply DEVINE! Chocolate and raspberries are one of my all time favorite flavor combinations. Have you ever tried freezing your brownies? I actually cut my brownies in to bite size pieces, freeze them and eat them straight from the freezer. They don’t freeze solid. Instead the maintain their amazing Fudgy-ness and they become more chewy… But in a good chewy kind of way. And if I’m feeling really naughty, then I’ll mix those frozen brownie bites into a big bowl of ice cream topped with whipped cream and salted nuts.
Choclette
21st October 2015
Oh my Ann, that sounds so naughty. I’ve never tried freezing brownies, but I will do now. Thanks for the tip š
Manju | Cooking Curies
21st October 2015
oh wow! That looks delicious!
Choclette
21st October 2015
Thanks Manuju, they were very good indeed š
Helen @ family-friends-food.com
21st October 2015
I was thinking these looked really good and then I got to the bit about white choc chips and then they looked AMAZING! Saving this recipe for next time I need a really decadent treat š
Choclette
22nd October 2015
Well it had to be done Helen. Raspberries go extraordinarily well with dark chocolate, but also with white chocolate š
Charlotte Oates
21st October 2015
Ooh I love brownies, the gooey centre and slightly crunchy top and these look so delicious with the addition of white chocolate and raspberries. I’ve not tried making them with wholemeal flour before so I’ll have to give that a try.
Thanks for joining #FoodYearLinkup I hope to see you over there again soon x
Choclette
22nd October 2015
Thanks Charlotte. A good brownie, as you describe, is very hard to resist. These ticked all the boxes. I always make my brownies with wholemeal flour, it works really well.
Ange
22nd October 2015
I’m going to find some rasberry chocolate and make these today. Yum!
Choclette
23rd October 2015
Oh I hope you managed to find some Ange. Let me know how you got on.
Neli @ Delicious Meets Healthy
22nd October 2015
Oh raspberry brownies!! Sounds amazing! I can have one piece for dessert tonight! Yum!
Choclette
23rd October 2015
If you can stop at just one piece, you have more self-control than me š
Janice
25th October 2015
Chocolate and raspberries are a match made in heaven, very restrained sized slices there, so I take it they are very rich and yummy as brownies should be.
Choclette
26th October 2015
They are rich and yummy Janice, though I couldn’t swear to it that a second slice wasn’t reached for š
Caroline
1st November 2015
For all the fancy cakes I make, I think chocolate brownies are still the best! These look great – thanks for sharing with Alphabakes.
Choclette
1st November 2015
Thanks Caroline. I think I have to agree with you š
bakingaddict
1st November 2015
I love brownies and these look absolutely delicious especially with the raspberries. I’m sorry I didn’t get a chance to join in the USA themed WSC, so gutted! Thanks for sharing with AlphaBakes.
Choclette
1st November 2015
Well I think you can be excused Ros, you might have had something a little bit more important than We Should Cocoa to think about š
Rebecca
2nd November 2015
Rasoberry brownies are a favorite of mine at a lock bakery. I’ll have to try making yours!
Choclette
2nd November 2015
Thanks Rebecca. I don’t think I’ve ever seen raspberry brownies for sale over here, but I guess you live in the home of the brownie š