La Différence

La Différence
A passion for food

Wednesday, 1 June 2016

Dark Chocolate & Raspberry Brownies

I always weigh my ingredients but if you prefer to measure yours here's an Easy Conversion Chart

Recipe to make 16

10oz /300g caster sugar
8oz/225g unsalted butter
4 eggs
3oz/75g plain flour
3oz/75g cocoa (not drinking chocolate)
8oz/225g  70% dark chocolate melted ( I used Green & Blacks)
4oz/100g 70% dark chocolate cut into chunks
3oz/75g  Frozen Raspberries (do not thaw)

a 9"/23cm square tin lined with baking parchment

Heat the oven to 180c/350f/gas 4


Beat together the sugar and the eggs until the sugar loses it's graininess
Melt the butter over a low heat and beat into the egg & sugar mixture
Sift together the flour & cocoa powder and add to the egg & butter mixture
Stir in the melted chocolate and add the chocolate chunks
Lastly gently stir in the frozen raspberries being careful not to break them too much
Bake in the pre-heated oven for approximately 30 minutes.
The brownies may appear undercooked but do not over bake them
Leave to cool completely in the tin.
Turn out, remove the paper and cut into 16 squares with a sharp, warm knife.


  1. Unusual (well for me the raspberry and chocolate combination) but looks lush x

  2. This looks amazing! I am searching for some catering in Vancouver for an even that I have going on. Do you know anybody in this area who can help out? Thanks.

  3. Nice, just looking at the food is making my hungry!
    Thanks Concord catering

  4. Perfect dessert for my older sisters wedding next month. I will give this recipe to catering in Makati - the one who cater the wedding. Thanks for this! :)


I love sharing my recipes with you all...please feel free to comment's great to get some feedback ♥