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Dark Chocolate and Raspberry Brownies

Dark chocolate and raspberry brownies

A couple of weeks ago I won Borrowed Light's new week food photography Instagram challenge with this photograph and I thought it was about time I shared this delicious recipe with you. Perfect for a Summer weekend! 

Dark Chocolate and Raspberry Brownies

  • 350g/12oz dark chocolate (55-60% cocoa solids) (or 300g of dark chocolate and 50g of milk chocolate) 

  • 250g/9oz unsalted butter

  • 3 free range eggs

  • 250g/9oz dark muscovado sugar

  • 110g/4oz plain flour, sifted

  • 1 tsp baking powder

  • 175g/6oz fresh raspberries

Dark chocolate and raspberry brownies

Preheat the oven to 170c/Gas mark 3. 

Butter a 23cm/9" square tin or line it with baking parchment.

Melt the chocolate and butter together.

Whisk the eggs and then add the sugar.

Beat in the melted chocolate and butter, and then gently fold in the flour and baking powder. 

Pour into the tin and then scatter the raspberries on top and pop it into the oven to cook for about 40 minutes until the surface is set. 

Dark chocolate and raspberry brownies

Leave to cool for about 20 minutes and then cut into squares. Once it is fully cooled remove from tin.

Gather family and friends and enjoy! x

Dark chocolate and raspberry brownies

This recipe is adapted from BBC Food. They suggest putting the raspberries in the middle of the brownies, which you might like to do too but I wanted mine all on the top because hey...it's far more photogenic and pretty that way! 

All these images were taken and edited on my iPhone. If you would like to learn to take better iPhone images keep an eye out for my next photography workshop dates coming soon. 



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