Raspberry and walnut chocolate brownies

5 from 1 reviews


22cm/9” x 27½cm/11” baking tin
baking paper


  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.