• Prep Time 30 minutes
  • Cook Time 35 minutes
  • Serving For 4 people
  • Difficulty Easy
This recipe is best with
Anchor Unsalted Butter

Recipe Ingredient

  • Brownie Batter
  • 115g Anchor Unsalted Butter
  • 200g dark chocolate
  • 80g brown sugar
  • 80g castor sugar
  • 4g vanilla
  • 150g eggs
  • 70g all purpose flour
  • 20g cocoa powder
  • 125g Fresh Raspberries


  1. Preheat oven to 180C. Grease and line a 8" cake pan.
  2. In a metal bowl, melt Anchor Unsalted Butter and dark chocolate together over a bain marie
  3. Remove from bain marie and stir in the brown sugar and sugar, mix well
  4. Make sure mixture is not too hot, and stir in eggs and vanilla
  5. Sift all purpose flour and cocoa powder into the mix and mix well
  6. Stir in fresh raspberries
  7. Pour batter into the cake pan and bake for 30-35 minutes. It should start to crack on the edges and no longer wobbly in the centre
  8. Leave to cool completely before cutting into squares

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