Serves a Crowd

Dark Chocolate and Raspberry Brownies

February  5, 2017
0 Ratings
Photo by Organic Times
  • Prep time 20 minutes
  • Cook time 25 minutes
  • Serves 32 approx
Author Notes

These brownies are decadent beyond compare. Every bite encompasses the yin and yang of food as the richness of the dark chocolate fudge is offset by an explosion of raspberry puree. This brownie emphasises a perfect partnership on every front, with a delicate balance of sweet and sour, the moist inner fudge and crispy top layer, and the rosy red blossoming within the deepest brown in each and every slice.
To top it all off, this recipe is incredibly simple, and doesn’t take too long to bake at all. These brownies are luxurious and simple.
Chocolate and raspberry - a match made in heaven! —Organic Times

What You'll Need
  • 115 grams Organic Times Salted Butter
  • 320 grams Organic Times Dark Chocolate Drops
  • 100 grams Caster Sugar
  • 3 Organic / Free Range Eggs
  • 1/2 teaspoon Vanilla Paste
  • 1/4 teaspoon Organic Times Baking Powder
  • 80 grams Plain Flour
  • 1 1/2 tablespoons Organic Times Cocoa Powder
  • 2 cups Raspberries
  • 100 grams Organic Times Rapadura Sugar
  • 90 grams Organic Times Milk Chocolate Drops
  1. Preheat the oven to 170° Celsius.
  2. Grease a 27cm x 18cm brownie pan with butter or oil spray and line with baking paper.
  3. Melt butter and 230g dark chocolate drops in a bowl over boiling water or in a heatproof bowl in a microwave and stir until combined. Allow to cool slightly.
  4. In a separate bowl, add caster and rapadura sugars, the eggs and vanilla and whisk to combine.
  5. Add butter and chocolate mixture, then sift over flour, cocoa powder, baking powder and combine.
  6. Add remaining dark chocolate drops, milk chocolate drops and raspberries and gently fold through.
  7. Pour the mixture into the prepared pan.
  8. Bake for 25 minutes or until crusty on top and moist in the centre.
  9. Allow to cool before removing from the pan and placing on a wire rack.
  10. Once cooled completely, dust with icing sugar and cut brownies into 32 squares.
  11. Serving suggestions: extra raspberries, cream, ice-cream, dusting of icing sugar.

See what other Food52ers are saying.

  • Renee P.
    Renee P.
  • Marne Muckian
    Marne Muckian
  • Miss_Karen
  • Organic Times
    Organic Times

11 Reviews

Renee P. August 13, 2020
This is baking in the oven right now and so far the batter tasted out of this world!
mudd February 21, 2020
To anyone who wants to make these-I looked up the recipe on their website.
100g rapadura sugar-which seems to be like sugar in the raw.
90g organic milk chocolate “drops” chips.
mudd February 21, 2020
And it’s Dutch process cocoa powder
Organic T. February 23, 2020
Thank you for bringing our attention to this. We have updated the ingredients list for you liking.
You can read more on Rapadura Sugar on our blog article here:
Marne M. July 13, 2018
Same with milk chocolate chips: in directions but not ingredient list. Argh.
Marne M. July 13, 2018
The instructions mention rapadura sugar, but it is not in ingredient list. How much do I need?
Miss_Karen January 18, 2018
Sadly, metric measurements are beyond me. Do you have NON metric measurements?
Organic T. January 18, 2018
Hi Miss Karen, thank you for your comment. As we are located in Melbourne Down Under, we only use the metric system. Here is a link for a grams>ounces converter that should help. :)
Miss_Karen January 19, 2018
Thank you for this link. I will look into it. Dark chocolate and raspberry is my favorite combination!
Organic T. January 21, 2018
You're welcome. Enjoy!!
mudd February 21, 2020
Can someone help with the ingredients? The rapadura sugar and milk chocolate chips are not in the listed ingredients, but are mentioned in the instructions. How much of each please!