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The Most Fudgy Raspberry Brownies 🍫

It is Chocolate Week on the Great British Bake Off and it's been awhile since I've written up a brownie recipe. The last brownie recipe was a total hit with you guys so I thought I'd explore another one. This recipe was inspired by Paul A Young's recipe which I watched on YouTube but have added my own additions obviously. So easy, all on one pan, it literally could not get any easier than this brownie recipe.

These brownies are very moist, fudgy, sticky, definitely not cake-like so if you like brownies that are more airy and cake-like, this ain't for you boo. The raspberries cut through the richness of the chocolate and the sea salt flakes on top compliment all the flavours so much, it's the stuff of dreams. I love that the raspberries make these brownies almost romantic too, so perfect for date night guys! Let us know if you try them out and don't forget to tag us #SezPK! Honestly, worth allll the calories 🥰

Serves: 12

Difficulty: Level 1

Wow factor: ⭐️⭐️⭐️⭐️⭐️


  • 100gr unsalted butter

  • 250gr caster sugar

  • 75gr golden syrup or 75gr dark brown sugar

  • 275gr dark chocolate broken up - the better the quality, the better your brownies will be so aim to use dark chocolate which has a high percentage of cocoa solids (I used 250gr of 54% dark choc and 25gr of 80% dark choc)

  • 4 large eggs

  • 70gr plain flour

  • 30gr cocoa powder

  • 150gr raspberries

  • Sea salt flakes


  1. Pre-heat your oven to 170 degrees celsius and line your brownie tin with baking paper. Set aside.

  2. Take a large saucepan and tip in butter, sugar, and golden syrup. Let the butter melt and incorporate the sugar and golden syrup.

  3. Add chocolate and keep mixing until it is somewhat melted. Turn off your hob.

  4. Add your eggs and beat into the chocolate mixture. Don't be scared of adding the eggs, it won't turn into scrambled eggs as long as the pan is off heat.

  5. Sift in your flour and cocoa powder. Mix well until just incorporated, do not over mix.

  6. Scatter a handful of raspberries on your brownie tin which has been lined with baking paper. Reserve the rest for the top later.

  7. Pour in your brownie mix and distribute evenly to all corners of the tin. Drop the brownie tin on your work surface a few times to ensure the mix hits all the corners.

  8. Scatter more raspberries on top and sprinkle some sea salt flakes.

  9. Bake in the oven for 25 minutes, and once it is ready, take it out of the oven and let it cool completely before storing it in the fridge. You have to store this in the fridge for at least 3 hours as the brownie will not be fudgy if you skip this step. Overnight is best but I know you probably can't wait so 3 hours is more or less enough.

  10. Enjoy!

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