Gooey Raspberry & Sea Salt Chocolate Brownies | RecipeYum
We all need a reliable, decadent, and gooey chocolate brownies recipe – and as far as I’m concerned, this one is the best.
Brownies have got to be the ultimate what-I-call ‘dirty food’. Everyone has them. They’re the foods that you have when all you want is something bad (reminiscent of the woman who always goes for the ‘bad boy’). I’m definitely that person – regarding the brownies. The bad boys I could take or leave!
Dark chocolate brownies need a zing of fruit as far as I’m concerned. It gives them lift and life, and cuts through the richness of the chocolate like a knife. I chose raspberries because they bake well, and they have the required zing to get the job done. Other fruits, such as blueberries or strawberries, would be too mild and sweet. Blackberries are another good alternative. As with any chocolate brownies recipe, however, you can add what suits you – whether that’s nuts, other fruits, or spices. Although I do strongly recommend the raspberries!
The sea salt does the same job as the raspberries, adding another edge to the flavours at work in this bake. A light sprinkling on the top is enough to suffice for those who are hesitant to salt their brownies, but I also used a sea salt dark chocolate in the batch to add a little more flavour. If you’d rather keep it simple, just omit the sea salt from the recipe and make simply decadent Raspberry Chocolate Brownies.
This chocolate brownies recipe is one of those ones that is so gooey, it’s practically fudge. With a dollop of vanilla ice cream on top, it’s a hot mess of chocolate, raspberry, creamy cool vanilla, and pornography.
This is truly ultimate food porn.
I’m not even that much of a chocolate addict! I’d sooner have Brie and chutney on a nice cracker, or a big, comforting bowl of creamy pasta, but I have to admit that this is the chocolate brownies recipe that has turned me – and, to be honest, that’s down to the fruit. Stumbling upon fresh, sharp moments of raspberry just make the intensity of the chocolate even better. Plus (this is a HUGE plus for me), the batter will be ready in 20 minutes flat.
If that’s not good news, I don’t know what is!
- 200g dark chocolate
- 100g milk chocolate
- 150-200g raspberries
- 4 large free-range eggs
- 250g butter
- 350g light brown sugar
- 140g plain flour
- 50g cocoa powder
- A light sprinkling of sea salt
- Preheat your oven to 180C/350F.
- In a large saucepan, add the butter, sugar, and chocolate (broken into chunks).
- Allow to melt over a low heat, stirring occasionally, until all the ingredients are melted and combined.
- Allow the mixture to cool slightly.
- Once the mixture is only hand hot, add the eggs one by one, mixing well between additions.
- Sieve the flour and cocoa powder into the mixture and stir well until completely combined.
- Take half your raspberries and tear them into large chinks (I prefer this to cutting to stop the juice bleeding too much!).
- Stir these raspberries into the mixture.
- Turn the mixture out into a greased, square baking tin, spreading it so that it fills the tin evenly. I used a tin approximately 10" wide, giving me very thick brownies. Mine were approx. 2" thick, which affects cooking time, so allow for this if yours aren't as thick.
- Top the mixture with the remaining raspberries, pressing them into the mixture as you place them on top.
- Finally, sprinkle the mixture with some large flakes of sea salt (be careful not to over-do it). When adding sea salt, less is more so make sure it's a light sprinkling!
- Bake the brownies for 40 minutes (35 minutes if they're not as thick as mine!). They may look very underdone when you take them out at this stage, and if you like them firmer than a fudge-like texture leave them in a little longer, but I love mine gooey and they're perfect for me cooked to this point.
- Leave the brownies to cool completely before slicing and serving. Slice into 12-16 pieces (depending on how thick they are. The thicker they are, the more slices to cut!).