• Prep Time
    25 minutes
  • Cook Time
    30 minutes
  • Difficulty
  • Serves
  • Author
    Matt's Kitchen

Pudding, Cakes & Baking

Chocolate & Raspberry Brownies

Chocolate & raspberry brownies are an indulgent treat you won’t want to end. Our raspberry preserve offers a refreshing fruity twist which perfectly complements the rich chocolate.

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100g unsalted butter

180g dark chocolate

90g caster sugar

80g brown sugar

1 tsp vanilla extract

3 eggs

70g plain flour

20g cocoa powder

1 jar St. Dalfour Raspberry Preserve

75g chocolate chips (milk or white chocolate)


Preheat your oven to 180 C.

Grease and line a deep baking tin with butter and baking parchment. Leave an overhang on each side of the tin to make removing your delicious brownies much easier once cooked.

Add the butter and broken chocolate to a microwave proof bowl and heat until melted. Be sure to stir regularly.

Combine the brown and caster sugar with the vanilla to the chocolate mixture and stir. Add the eggs one at a time and stir. Add flour and cocoa and stir until the mix is smooth.

Add your jar of St. Dalfour Raspberry Preserve and chocolate chips and gently stir to allow for a marbling effect. Pour mixture into your lined tin and level the mixture.

Bake in your preheated oven for about 30 minutes or until cooked through.

Remove from tin and place on a cooling rack before cutting your giant brownie into squares.

Serve and enjoy!