These are my fave brownies. They are very decadent so aren’t a regular here. I normally make these as a dessert when guests come over and serve with homemade vanilla bean ice cream.



Choc Raspberry Brownies

  • Author: The road to loving my Thermo Mixer
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55
  • Yield: 18 1x


A decadent chocolate raspberry brownie, perfect with some vanilla bean ice cream.



  • 250g butter, diced
  • 200g dark chocolate, chopped
  • 200g brown sugar
  • 2 teas vanilla bean paste
  • 4 eggs
  • 210g self raising flour, sifted
  • 60g cocoa powder, sifted
  • 100g raspberries, fresh or frozen


  1. Preheat oven to 170 degrees.
  2. Line a lamington tin with baking paper.
  3. Blitz butter and chocolate for 5-10 sec on speed 7.
  4. Melt at 50 degrees on speed 2 for 2 mins or until melted.
  5. Add sugar and vanilla. Mix on speed 4 until just combined.
  6. Add eggs one at a time through the hole in the lid.
  7. Add flour and cocoa powder. Blitz on speed 4 until combined.
  8. Pour mixture into prepared tin.
  9. Press raspberries into the top of the mixture. Make sure they are pressed in well.
  10. Bake for 40-45 minutes. Do not over bake this. You want a nice fudgey soft brownie.

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