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Chocolate Raspberry Brownies

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In my December post – Raspberry Chiffon Cake last year, I promised to share more raspberry recipes with you.  Today I’m using the leftover frozen raspberries in my freezer to make these delicious chocolate raspberry brownies . Making these chocolate raspberry brownies is a breeze; they are moist and have a fudge-like texture. The wonderful juicy sourish raspberry filling makes the brownies less rich than expected, but these are definitely a fragrant dessert. Not to be missed!

Chocolate Raspberry Brownies
Prep time

Cook time

Total time


  • 150g butter, chopped coarsely
  • 200g milk chocolate (I used hersley choc)
  • 1 tsp vanilla extract
  • 100g caster sugar
  • 2 large eggs
  • 260g plain flour/cake flour
  • 1tsp baking powder
  • 1 tsp baking soda
  • 200g fresh or frozen raspberries
  • 2 tsp cocoa powder (Hersley brand)
  1. Preheat oven to 180 deg C. Line a 20cm (8inch) square cake pan all sides up.
  2. Stir butter, chocolate and vanilla extract in a pot over low heat (do not boil) until smooth. Transfer to a large bow and cool for 10 minutes.
  3. Stir sugar and eggs into the chocolate mixture, followed by sifted flours and raspberries, fold well and spread into pan.
  4. Bake brownies for about 45 minutes. Cool in pan before cutting. Serve brownies, dusted with sifted cocoa powder.

    recipe adapted from Women’s Weekly Cookbook with adjustments





  • 150克 牛油,切丁状
  • 200克 巧克力(我用Hersley牌子)
  • 1茶匙 香草香精
  • 100克 细砂糖
  • 2个 大鸡蛋
  • 260克 普通或低筋面粉
  • 1茶匙 泡打粉/发粉
  • 1茶匙 苏打粉
  • 200克 新鲜或冷冻覆盆子
  • 2茶匙 可可粉 (Hersley牌子)


  1. 预热烤箱至摄氏180度。准备一个8寸正方形烤盘,底部和旁边铺纸。
  2. 牛油,巧克力和香精放进小锅内,用小火加热融化(不要煮滚)搅至光滑。然后将融化巧克力倒入一个大碗里,待凉10分钟。
  3. 将砂糖和鸡蛋加入融化巧克力里拌匀。接着倒入过筛的粉类及覆盆子,翻拌均匀即可倒入烤盘内,抹平。
  4. 送入预热烤箱栲约45分钟。让布兰妮连模一起待凉才脱模切片,撒上适量可可粉即可。




The post Chocolate Raspberry Brownies appeared first on Anncoo Journal.


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