The sweet, dark hit of chocolate and the tart fruity tang of raspberries gives these brownies a flavour that is hard to beat. And you can also add chopped walnuts to give texture as well as an added nutty taste. Cooking raw fruit in a cake bake is not always easy as the fruit will leak moisture and interfere with the necessarily exact measurements of flour, sugar, eggs, etc. I therefore approached this recipe with caution. I tried it first with blueberries but this fruit tended to disappear in the cooking process, along with its flavour. Raspberries proved to be the answer as this berry survives baking, retains its beautiful colour and its tangy taste remains strong enough for the chocolate. What’s more, cooking with raspberries does not upset the essential mix.
This is essentially Jamie Oliver’s recipe for chocolate brownies, but with me adding raspberries and walnuts. Jamie’s recipe is spot on, not least because the brownies leave the oven slightly undercooked and, after cooling in the tin, they remain squidgy in the middle. Perfection. The brownies also store well, particularly if separated and layered on baking paper and kept in an air tight container.
My MumJamie’s brownies with fresh blueberries on the side and icing sugar on the top and they are always a big hit as a pudding.
Raspberry and walnut chocolate brownies
250g unsalted butter
200g dark chocolate
80g cocoa powder, sifted
65g plain flour, sifted
1 tsp baking powder
250g fresh raspberries
100g walnuts, roughly chopped
360g caster sugar
4 large eggs, beaten
22cm/9” x 27½cm/11” baking tin
8 or more
1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line the baking tin with baking paper. Melt the butter and chocolate together in a glass bowl placed on a pan of simmering water.
2. In a separate bowl, mix together the cocoa, flour, baking powder and sugar. Add the melted butter and chocolate and stir this combination well. Then fold in the raspberries and chopped nuts. Finally add the eggs and gently fold again until everything is fully mixed.
3. Pour into the lined baking tray and place in the oven. Remove after 25-minutes and the inside of the brownie should still be a little gooey – don’t expect a skewer to come out clean like it must in sponge cake baking.
4. Leave in the tray to cool and then cut up and serve.
If you would like a PDF printable version of this recipe sign up to my newsletter below and once you’ve confirmed your subscription you’ll have access to a PDF version.