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Raspberry and Chocolate Brownie

Makes 36


  • 30g Australian butter
  • 250g dark chocolate, broken into pieces
  • 80g Australian butter, extra, softened
  • 1 cup brown sugar, firmly packed
  • 2 eggs, lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup Australian sour cream
  • 1/2 cup fresh or frozen raspberries
  • cocoa, for serving
  • 1/2 cup Australian double cream, for serving
  • extra raspberries, for serving
Download Recipe (PDF)


  1. 1. Melt butter in a small saucepan. Add chocolate and stir over a low heat until melted. Remove from heat.
  2. 2. Cream extra butter and sugar until light and creamy. Beat in the eggs one at a time. Fold in the flour, chocolate mixture, sour cream and raspberries. Pour into a lined 20 x 20cm baking tray and bake at 180°C for 45 minutes. Remove to a wire rack for cooling.
  3. 3. For serving, cut brownie into triangles, dust with cocoa and dollop with cream and extra raspberries if desired.


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