Print: Righteous Raspberry Brownies

Raspberry brownies are easily the best kind. They are soft in the center with a crust on the top. Oh, and who could forget they also have chocolate chunks and fresh raspberries, too! The recipe is simple: measure everything into one bowl, mix, add raspberries, and bake! I use fresh raspberries out of my garden, though I am sure you could use frozen if you drain off some of the liquid to avoid skewing the recipe's proportions. Try not to eat the whole pan at once!

Prep

12 min

Cook

21 min

Servings

Difficulty

Medium

Ingredients

1 teaspoon cocoa powder for dusting , or as needed
4 eggs
2 cups superfine sugar
1 cup margarine , softened
1 cup self-rising flour
1 cup chocolate chunks
0.75 cups cocoa powder
1 cup fresh raspberries

Instructions

1 Preheat the oven to 350 degrees F (175 degrees C). Grease a 12x9-inch baking dish and dust with 1 teaspoon cocoa powder.
2 Beat eggs, superfine sugar, margarine, flour, chocolate chunks, and 3/4-cups cocoa powder together with an electric hand mixer in a large mixing bowl until smooth. Fold raspberries gently into batter; spoon into the prepared baking dish.
3 Bake in the preheated oven until a toothpick inserted into the center comes out clean and the top is a bit crusty, 40 to 45 minutes. Let cool completely before cutting.

Nutrition per serving

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