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Fudgy Raspberry
Brownies 

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:

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

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Mix:

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. 

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Bake:

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

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

The Natural Baking Co. ©2022

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