These rich, fudgy brownies combine dark and milk chocolate with a hint of fruitiness from fresh raspberries (optional).
With a simple melt and mix method, you’ll have a tray of indulgent squares in under an hour. They keep well at room temperature in an airtight tin, but honestly, they rarely last that long!
Ingredients
- 100g good-quality dark chocolate (70 % cocoa), roughly chopped
- 50g milk chocolate, roughly chopped
- 125g unsalted butter, cut into pieces
- 200g light brown sugar or demerara sugar
- 2 large eggs, at room temperature
- 70g plain flour
- 25g unsweetened cocoa powder
- 100g fresh raspberries (optional; for a tart contrast)
Method
- Preheat & Prepare
- Preheat the oven to 170°C (150°C fan).
- Line a 20 × 20 cm (8 × 8 in) square baking tin with parchment paper, leaving a slight overhang on two sides for easy removal.
- Melt Chocolate, Butter & Sugar
- In a heatproof bowl set over a pan of gently simmering water (bain-marie), combine 100g dark chocolate, 50g milk chocolate, 125g salted butter and 200g brown (or demerara) sugar.
- Stir occasionally until everything is fully melted and smooth. Be careful not to let any steam or water splash into the chocolate.
- Cool Slightly
- Remove the bowl from the heat and set it on a heatproof surface. Let the mixture sit for about 3 minutes, this prevents the eggs from scrambling when added.
- Add the Eggs
- Whisk the two eggs into the slightly cooled chocolate mixture, one at a time, until fully incorporated and glossy. Take care to stir gently but thoroughly.
- Fold in the Dry Ingredients & Raspberries
- Sift 70g plain flour and 25g cocoa powder directly over the chocolate egg mixture.
- Use a spatula to fold in the flour–cocoa until just combined do not overmix.
- If using, gently fold in 100g fresh raspberries, taking care not to burst them too much (some bursts add a lovely raspberry ribbon through the brownies).
- Bake
- Spoon the batter into the prepared tin and smooth the surface with a spatula or the back of a spoon.
- Bake in the centre of the preheated oven for 30 minutes. The edges should be set, while the centre remains slightly soft, this will firm up as it cools.
- Cool & Slice
- Remove from the oven and allow the brownies to cool completely in the tin.
- Use the parchment overhang to lift the brownies onto a chopping board.
- Cut into 16 equal squares (4 × 4 grid) or into larger rectangles for a fudgier texture.
Tips & Variations
- Chocolate Quality: Choose good quality chocolate (70 % cocoa for dark) for the best fudgy texture and deep flavour.
- Sugar Choice: Light brown sugar adds moisture and a slight caramel note; demerara will give a bit more crunch and deeper molasses flavour.
- Raspberry Twist: If raspberries aren’t in season, substitute 50 g frozen raspberries (thawed and gently patted dry) or swirl in berry jam.
- Nutty Crunch: Fold in 50g roughly chopped nuts (walnuts, pecans or hazelnuts) for added texture.
- Extra Fudgy: Under-bake by 2–3 minutes (remove when the centre still looks very slightly wet). The residual heat will finish setting them as they cool.
- Make Ahead & Storage:
- Brownies keep at room temperature in an airtight container for up to 4 days.
- For longer storage, freeze cooled, uncut brownies in the tin wrapped tightly in foil (up to 1 month). Defrost overnight in the fridge, then bring to room temperature before slicing.
Serve these brownies on their own, dusted lightly with icing sugar, or with a scoop of vanilla ice cream for an extra-tempting treat.