Easy raspberry brownies

Name: Easy raspberry brownies
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 20
Ingredients: 200 g Waitrose Continental Plain Chocolate, broken into pieces; 100 g Waitrose Belgian Milk Chocolate, broken into pieces; 250 g unsalted butter, diced; 400 g light brown muscovado sugar; 4 medium British Blacktail Free Range Eggs, beaten; 175 g plain flour; 25 g cocoa powder; 150 g Waitrose Speciality Raspberries; 2 tbsp flaked almonds

Raspberries and chocolate are a fabulous combination and are paired together in this easy recipe to make a wonderfully squidgy brownie.

5 out of 5 stars(5) Rate this recipe

Makes20
CourseDessert
Prepare10 mins
Cook35 mins
Total time45 mins
Pluscooling

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

200g Waitrose Continental Plain Chocolate, broken into pieces
100g Waitrose Belgian Milk Chocolate, broken into pieces
250g unsalted butter, diced
400g light brown muscovado sugar
4 medium British Blacktail Free Range Eggs, beaten
175g plain flour
25g cocoa powder
150g Waitrose Speciality Raspberries
2 tbsp flaked almonds

Preheat the oven to 180ºC, gas mark 4. Line a 20 x 30cm baking tin with baking parchment.
Place the chocolate, butter and sugar in a saucepan and heat gently, stirring, until melted and smooth. Remove from the heat then gradually beat in the eggs until well mixed.
Sieve over the flour and cocoa then gently stir in. Add half the raspberries and almonds, stir in, then spoon into the prepared tin. Scatter over the remaining raspberries and almonds and bake for 30–35 minutes until just set.
Leave to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely. Cut into 20 squares and store in the fridge if not eating on the same day.