Frozen Raspberry Brownies

Frozen Raspberry Brownies are fudgy as heck and with a raspberry bursting in every bite. Just about my favourite Brownies ever and off the scale delicious.

Raspberries and brownies are a chocolate match made in heaven. Bursts of raspberries and fudgy chocolate decadence all in one bite. Absolute perfection baking people. I use frozen here because I tend to always have a bag in the freezer, it's just so handy Stanley.

Jump to:

• Reasons you'll love these Brownies
• Equipment
• Ingredients
• Method
• Tips
• Storage
• More quick & easy baking recipes
• Frozen Raspberry Brownies

Reasons you'll love these Brownies

• super easy ⭐
• super delicious ⭐
• crowd pleaser ⭐
• comfort food ⭐
• all made in a saucepan
• medium saucepan ⭐

Equipment

• medium saucepan
• loose bottomed and lined tin 8" square or similar size( a bigger tin will produce a thinner brownie that will not take as long to bake and vice versa
• scales
• oven thermometer (optional)
• spoon and spatula
• knife

Ingredients

• 175 grams (6oz) Butter
• 200 grams (7 oz) Dark Cooking Chocolate - cooking chocolate melts much better than eating chocolate
• 325 grams (11oz) Caster Sugar
• 3 Eggs
• 130 grams (1 cup) Plain Flour
• 200 grams (7oz) frozen raspberries - you can use fresh raspberries too but it's so much easier to have a stash in the freezer

Method

Preheat your oven at 170 C/330 F/Gas Mark 3

Put the butter and chocolate together in a medium saucepan and melt them gently over heat whilst stirring.

• Add in the sugar and stir until all dissolved. Tip in the 3 beaten eggs.

• Stir until shiny and all mixed through.
• Finally add the flour.

• Stir again till shiny as a shiny thing and tip into your baking tray. I line mine in baking paper for ease of pulling the brownies out after baking.
• Push in your raspberries to the brownie batter

• bake for about 35/45 minutes at 170 C/330 F/Gas Mark 3 depending on tin used. I like my brownies fudgy in the middle so they tend to be ready at 35 minutes but all ovens vary.
• Usually when the crackly top starts to rise is when they are approaching being done.

• Now fudgy brownies are a little fussy about how they are treated straight after baking. They want to be left all alone until cool, maybe even into the fridge for a while for all that fudge to go about steadying itself for even greater fudginess.

• You know you wanna.

• I let the Brownies cool in the tin but I do run a knife around the edge to make sure it hasn't stuck. When cool use a sharp knife to cut into sections.

Tips

• Use an oven thermometer as oven temperatures can vary enormously no matter what your dial says!
• If using a high sided tin you will need to add an extra 5/10 minutes to the baking time.
• Use white caster sugar to get a smooth top. The unrefined sugar does give a thicker crust.
• Stir until the final mixture becomes glossy.
• Bake for a little longer if you don't like your brownies fudgy.
• The cooking chocolate needs to be a high 70% quality one. Supermarkets own standard will usually not do. It is all in the flavour of the chocolate.
•  I make it ⅔ dark and a ⅓ milk  for my children as they find them too chocolatey.......Pahhhhh. I use 150 grams of dark chocolate and 50 grams of milk when baking them for my children. But they are truly incredible at full proof.

Storage

Double wrap in clingfilm and silver foil or put in a stout container wrapped in clingfilm. They will freeze well for 3 months. Defrost at room temperature for a few hours still wrapped.

Store leftovers in an air tight container for 3-5 days but I'm going to tell you you won't need to.

More quick & easy baking recipes

• quick & easy lemon bars
• flapjacks
• chocolate orange brownies
• blondies
• rock cakes
• chocolate shortbread
• traybakes