Frozen Raspberry Brownies

raspberry chocolate brownies square on baking paper

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

Course Brownies

Cuisine American

Prep Time 15

Cook Time 30

Servings servings

Calories 486kcal

Author Apply To Face Blog

Ingredients

175 grams butter
200 grams dark cooking chocolate
325 grams caster sugar
130 grams plain flour
3 large eggs
200 grams frozen raspberries

Metric - U S Customary

Instructions

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 with clean fingers into the brownie batter so that they are almost submerged completely
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.
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.

Notes

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.

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