Raspberry Brownie-13901-3 crop small 2.jpg

Rich and fudgy chocolate brownies dotted with chunks of dark chocolate and raspberries. These brownies are made even more gorgeous with a dusting of freeze dried raspberry powder just before serving.

I’ve partnered with the lovely folk at Westgold Butter to come up with this festive family favourite! 


Makes approximately 40 small brownies


300 grams dark chocolate, roughly chopped
300 grams Westgold Salted Butter, cut into cubes
6 eggs
1 3/4 cups caster sugar
1 teaspoon vanilla essence
1 cup good quality cocoa
1 1/2 cups plain flour
2 cups frozen raspberries
150 grams dark chocolate, roughly chopped
2 tablespoons freeze dried raspberry powder


Preheat the oven to 170ºC. Line a brownie tin with baking paper. 

Place the 300 grams of chopped dark chocolate and cubes of butter in a large heat proof dish. Place on top of a saucepan of simmering water and stir until melted. In a seperate bowl, beat the eggs, sugar and vanilla essence. Add the melted chocolate to the egg mixture and combine. Sieve cocoa and flour over the chocolate mixture and stir to combine. Add the raspberries and remaining chopped dark chocolate and gently fold through. 

Spread batter into lined brownie tin and bake for 35 - 40 minutes or until springs back when gently touched. The centre of the brownie should still be moist. 

Once cool, cut into square and dust the top with raspberry powder.

Keep brownie in a sealed container in the fridge. Raspberry powder will begin to soak into the brownie after a few hours so it's best to dust close to serving.