Chocolate & Raspberry Brownies Recipe

by Kylie Foster July 17, 2019

The Ultimate Chocolate & Raspberry Brownies Recipe

Chocolate brownies are great but add raspberries and they're even better. If you've been looking for the ultimate brownie recipe then look not further as these chocolate and raspberry brownies are a bit special. The end result is a brownie with a lovely crunchy top, slightly chewy sides and moist, rich (but not too sweet) centre perfectly balanced with the tartness of the raspberries.

This is a large brownie recipe. Halve if you prefer and adjust the time to suit. 


220 g dark chocolate (50% cocoa or greater)
250 g butter (I prefer unsalted but salted is good too)
2 cups golden sugar (or plain white sugar)
6 eggs (medium size)
1/2 teaspoon vanilla essence
1/2 cup cacao powder (or cocoa powder)
1/2 cup spelt flour (or stoneground or plain white or gluten free flour - see below)
150 g raspberries (fresh or frozen)


  1. Preheat oven to 160oC.
  2. Line a large baking dish (approx. 20 x 35 cm) with baking paper.
  3. Chop the dark chocolate, add to a bowl with the butter and melt in a microwave or using a double boiler. If you use the microwave, make sure you use short bursts of around 30 s, stirring and then repeating until all is melted and combined. If the mixture gets too warm then you will need to leave aside to cool before moving to the next step.
  4. Beat the eggs, sugar and vanilla essence together until thick and light in colour.
  5. Add the melted chocolate and butter to the egg mixture and gently fold until well combined. You will find the chocolate mixture sinks to the bottom so be sure to scrape your spoon along the bottom of the bowl as you fold it together.
  6. Sift the flour and cacao into the chocolate and egg mixture and gently fold until combined.
  7. Pour into the lined baking dish, even out the surface and dot the raspberries on top. You can press the raspberries down a little but they will sink during cooking anyway.
  8. Place in oven and cook for approx. 50-60 min. Your brownie will form a crunchy topping which can make it difficult to tell if the brownie is ready. When a knife or skewer comes out clean, your brownie is ready. Cool in the baking tray before removing and cutting. Sprinkle with icing sugar to serve.

This chocolate and raspberry brownie is delicious served with cream or yoghurt and few extra raspberries (thawed frozen raspberries are totally fine!). Also amazing on it's own with a cup of tea or coffee for a late afternoon snack.

Gluten free variation:

This brownie tastes amazing using a gluten free flour (this is my preference). I make up a gluten free flour blend using 2 cups brown rice flour, 1.5 cups buckwheat flour and 1 cup of tapioca flour and store this in bulk for replacing wheat based flours in many recipes. You could replace the 1/2 cup of spelt flour in this recipe with 1/2 cup of a gluten free blend.

Recipe notes:

We've baked this in a large baking dish but you can use two smaller dishes if you prefer - you could change things up a bit and add raspberries to one and white chocolate to the other.

I've used an even mix of both 50% and 72% cocoa dark chocolate in the brownies shown.

This brownie recipe is quite forgiving if you bake it for too long as it's quite moist especially with the added raspberries.

Chocolate & Raspberry Brownies Recipe NZ

Kylie Foster
Kylie Foster


Leave a comment

Comments will be approved before showing up.

Also in Family Recipes & Eco Ideas

Pantry Challenge 2020 with Kiwi Family Kitchen NZ
Pantry Challenge 2020

by Kylie Foster January 24, 2020 2 Comments

Join us on our Pantry Challenge as we work to achieve our own goals around reducing food waste. Set your own goals that works best for you and your household. In this blog post, we share what the challenge is about along with ideas for how you could complete it.

Continue Reading

Stewed rhubarb and orange recipe
Stewed Rhubarb & Orange Recipe

by Kylie Foster December 29, 2019 2 Comments

This stewed rhubarb and orange recipe is a great way to use up excess rhubarb in your garden. The orange zest and juice adds an extra flavour dimension along with added sweetness. This canning / home preserving recipe provides full instructions and makes 3x pint sized jars. Beautiful for eating on its own, with breakfast or dessert, or use in baking.

Continue Reading

Strawberry Jam Recipe - Reduced Sugar and No Pectin NZ
Strawberry Jam Recipe (Reduced Sugar and No Pectin)

by Kylie Foster December 01, 2019

This beautiful strawberry jam recipe doesn't contain pectin so it is more like a traditional style but with a lot less sugar. The reduced sugar allows the strawberry flavour to really shine. It's delicious! Step-by-step instructions included.

Continue Reading