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
Recipe by Anncoo Journal at