Vegetarian food blog featuring nourishing home cooked recipes, creative baking and luscious chocolate.

Raspberry Fudge Brownies for National Chocolate Week and We Should Cocoa #62

Raspberry Fudge Brownies

Brownies & Blondies | 17th October 2015 | By

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.

Raspberry Fudge Brownie

 

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?

Raspberry Fudge Brownies
Yields 10
A rich fudgy and flavoursome brownie made with both raspberry chocolate and fresh raspberries. It also uses wholemeal flour, has some surprise white chocolate chips and is very quick to make.
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Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Ingredients
  1. 60g unsalted butter
  2. 150g light muscovado sugar
  3. 100g raspberry flavoured 70% dark chocolate (I used Divine)
  4. 2 large free range eggs (I used duck eggs)
  5. 60g wholemeal flour
  6. 50g white chocolate chips
  7. 100g raspberries
Instructions
  1. Melt the butter in a large pan over a gentle heat.
  2. Break up the chocolate, turn off the heat and add to the pan. Stir until melted and combined.
  3. Beat in the eggs, one by one.
  4. Stir in the flour followed by the white chocolate.
  5. Fold in 80g of the raspberries as gently as possible so as not to break them up too much.
  6. Scrape the mixture into an 8" / 20cm sq silicone cake mould or lined tin.
  7. Bake at 180C for about 20 minutes when the top should be set, but the mixture still has a slight wobble.
Notes
  1. 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.
Tin and Thyme http://tinandthyme.uk/
Don’t forget to enter my Divine giveaway for a whopping 12 x 100g bars of chocolate. 

We Should Cocoa BadgeTracy 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.

 

 

Shop Local BadgeAs 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.

 

Love Cake LogoBrownies are just perfect when you’re In a Hurry, which is the theme for this month’s Love Cake with Ness at JibberJabberUK.

 

 

 

Simply EggcellentApart 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.

 

 

 

Alpha Bakes LogoI’m cheekily sending these off to the ever forgiving pair at Alpha BakesCaroline Makes and The More Than Occasional Baker. The letter is W for the Wholemeal Flour which is an integral part of this brownie recipe.

 

 

Bake of the Week LogoAnd lastly these brownies are winging their way to Bake of the Week with Helen at Casa Costello.

 

 

 

Food Year LinkupI’m also sharing this with Charlotte’s Lively Kitchen and the #FoodYearLinkup for #NationalChocolateWeek.

Other recipes using Divine chocolate you might like

Comments

  1. Leave a Reply

    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!

    • Leave a Reply

      Choclette
      17th October 2015

      True Ness, but if you can hang on, they usually taste better on day two I find šŸ™‚

  2. Leave a Reply

    Kavey
    17th October 2015

    I love Divine chocolate, both for their ethos / business model and the chocolate itself. These brownies look lovely!

  3. Leave a Reply

    Elizabeth
    17th October 2015

    What an absolutely heavenly sounding bake! Thank you for sharing with #ShopLocal šŸ™‚

    • Leave a Reply

      Choclette
      17th October 2015

      Thanks Elizabeth. Now if only the chocolate and sugar had been local too!

  4. Leave a Reply

    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

    • Leave a Reply

      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 šŸ˜‰

  5. Leave a Reply

    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.

    • Leave a Reply

      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 šŸ™

    • Leave a Reply

      Choclette
      17th October 2015

      Thanks Angie. Raspberries go particularly well with dark chocolate I find. What sort of fruit have you added?

  6. Leave a Reply

    Simi Jois
    17th October 2015

    Dark chococlate and raspberries is the best combo. I lovr the texture of the brownie.

    • Leave a Reply

      Choclette
      18th October 2015

      Thanks Simi. You’re right, raspberries work particularly well with chocolate šŸ™‚

    • Leave a Reply

      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 šŸ™‚

  7. Leave a Reply

    nazima
    17th October 2015

    a lovely flavour combination! these brownies look scrumptious Choclette

    • Leave a Reply

      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 šŸ˜‰

  8. Leave a Reply

    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!

    • Leave a Reply

      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 šŸ˜‰

  9. Leave a Reply

    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

    • Leave a Reply

      Choclette
      18th October 2015

      Raspberries are a wonderful fruit indeed Lyndsay. Hope you manage to find the chocolate.

  10. Leave a Reply

    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!

    • Leave a Reply

      Choclette
      20th October 2015

      I almost always sneak in something healthy somewhere Kellie – mostly so I can kid myself I have a healthy diet šŸ˜‰

  11. Leave a Reply

    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

    • Leave a Reply

      Choclette
      20th October 2015

      Every brownie recipe I make I reckon is the best ever – I think I just like brownies!

  12. Leave a Reply

    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?!

    • Leave a Reply

      Choclette
      20th October 2015

      No, no, it’s not just you Tracy, undercooked brownies are wonderful and SO much better than overcooked ones.

  13. Leave a Reply

    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 :))

    • Leave a Reply

      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 šŸ˜‰ 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.

  14. Leave a Reply

    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.

    • Leave a Reply

      Choclette
      20th October 2015

      Thanks Amanda. Muscovado is the king of sugars and works particularly well in a brownie.

    • Leave a Reply

      Choclette
      20th October 2015

      Thank you Charlie šŸ™‚ 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.

  15. Leave a Reply

    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)!

    • Leave a Reply

      Choclette
      20th October 2015

      Strangely you are not the first person to say that Kate šŸ˜‰ I’m not sure I’d have managed it either if I didn’t have such a bounty of chocolate at my disposal.

  16. Leave a Reply

    Lisa
    20th October 2015

    Brownies. Love love brownies. Don’t mind a little raspberry either.
    Thanks for sharing.

    • Leave a Reply

      Choclette
      20th October 2015

      Haha Lisa, it sounds like a case of ‘a little raspberry with my brownies’ rather than the other way around šŸ˜‰

  17. Leave a Reply

    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! šŸ™‚ Thank you for sharing this recipe!

    • Leave a Reply

      Choclette
      20th October 2015

      Ah, thank you for coming to have a look Ariel. I hope you like them šŸ™‚

  18. Leave a Reply

    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.

    • Leave a Reply

      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 šŸ™‚

  19. Leave a Reply

    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 šŸ™‚

    • Leave a Reply

      Choclette
      22nd October 2015

      Well it had to be done Helen. Raspberries go extraordinarily well with dark chocolate, but also with white chocolate šŸ˜‰

  20. Leave a Reply

    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

    • Leave a Reply

      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.

  21. Leave a Reply

    Ange
    22nd October 2015

    I’m going to find some rasberry chocolate and make these today. Yum!

    • Leave a Reply

      Choclette
      23rd October 2015

      Oh I hope you managed to find some Ange. Let me know how you got on.

    • Leave a Reply

      Choclette
      23rd October 2015

      If you can stop at just one piece, you have more self-control than me šŸ˜‰

  22. Leave a Reply

    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.

    • Leave a Reply

      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 šŸ˜‰

  23. Leave a Reply

    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.

  24. Leave a Reply

    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.

    • Leave a Reply

      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 šŸ˜‰

  25. Leave a Reply

    Rebecca
    2nd November 2015

    Rasoberry brownies are a favorite of mine at a lock bakery. I’ll have to try making yours!

    • Leave a Reply

      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 šŸ™‚

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