Roberta Muir

Chocolate & Raspberry Brownies

This American classic is one of the easiest sweet treats to make.

The recipe could be written in one sentence: melt butter and chocolate, whisk eggs and sugar, combine, fold in flour and bake. Scottish food writer Sue Lawrence made the most delicious brownies I’ve ever had; they contained fresh raspberries and inspired this recipe. Frozen raspberries won’t work; they’re too moist, so if fresh aren’t available, just leave them out or add some nuts instead – hazelnuts, walnuts and macadamias all work well. Makes 15 pieces


  1. 200g salted butter
  2. 200g dark chocolate
  3. 4 eggs
  4. ⅔ cup light brown sugar
  5. 125g raspberries
  6. ⅔ cup plain flour, sifted



  1. Preheat oven to 180°C.
  2. Grease and line a 20cm x 30cm baking pan.
  3. Place butter in a small saucepan over medium heat. When half melted, add chocolate, remove from heat and stir until just smooth. Set aside to cool.
  4. Meanwhile, whisk eggs and sugar together for a few minutes until creamy.
  5. Fold in chocolate mixture and raspberries (it doesn’t matter if they get a little squashed).
  6. Fold in flour and pour into the pan.
  7. Bake for 20-25 minutes until a wooden skewer inserted comes out almost clean (there’ll be a little cake clinging to it).
  8. Remove from oven, place pan on a wire rack to cool, then refrigerate until cold.
  9. Cut into squares and serve.

You’ll find a print-friendly version of this recipe here, as well as a step-by-step video of peach cobbler, another American classic.

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Roberta Muir is the author of four cookbooks, a certified cheese judge and Sherry educator, and a restaurant reviewer and cooking teacher. She also has a Master of Arts degree in Gastronomy. You can find out more about her via her weekly newsletter.