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Fudgy Raspberry

110g Softened Butter

(60g for Mix + 50g for Icing)

2 Eggs(50g Each)

Illustration of two eggs sittin side by side
Square block of butter on a tray illustration
Illustration of a plump raspberry

150g Raspberries

(Slightly thawed, if using frozen)


Preheat oven to 160°C fan-forced or 180°C conventional. Grease a 20cm square cake pan and line the base with baking paper. 


Place the contents of the brownie mix sachet, eggs, and melted butter into a large bowl. Mix with a wooden spoon until the mixture is combined and smooth. Pour the raspberries into the batter and using a wooden spoon gently mix them in until evenly distributed. Pour the brownie batter into the prepared pan and spread the mixture out evenly. 


Bake for 40-45 minutes or until the brownie is set. Allow the brownie to cool completely in the pan before slicing and serving.

Stack of chocolate brownies with raspberries mixed in
Cooked chocolate and raspberry brownie sitting in tray lined with baking paper
cake mixture in bowl
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