Brownies with raspberries – A chocolate dream come true. Moist, chocolaty, fudge, nutty and without any flour!
If you like chocolate and soft, moist cakes, this is YOUR recipe.
Guys…these brownies!!! They are absolutely bulletproof and therefore one of my favorite recipes when friends or family come over.
One of the biggest praises came from Johnny’s Canadian family, who grew up with Brownies & Co.
“That’s how brownies should taste.”
“They are so fudgy! And the nuts bring in the necessary crunch. YUM!”
“Chocolatey, soft, moist. Delicious!”
🙂
The secret behind the great consistency is that there is no flour in the recipe, only some corn starch and cocoa powder. These two ingredients make the brownies irresistible fudgy.
CHOCOLATE, CHOCOLATE, CHOCOLATE
!!!
The brownies are made with a double portion of chocolate – bitter sweet melted chocolate and cocoa powder. They spoil you bite after bite with chocolate PURE.
BROWNIES WITH RASPBERRIES
Because the brownies are fully loaded with delicious chocolate, the raspberries fit perfectly into the dough. They are a sour, refreshing component and harmonize very well with the other ingredients.
If you’re not a fan of berries combined with chocolate, just leave them out. 🙂
You want some more chocolate? ALRIGHT! Nothing easier than that!
Melt-in-your-mouth Chocolate Tart
Crispy ’n‘ Soft Chocolate Cookies
Blueberry Tart with Chocolate Walnut Crust
I got inspired for this recipe by the amazing Jess from CHOOSING CHIA. 🙂
| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
|
- 220 g chocolate melted
- 1/2 cup Butter melted
- 1/2 cup brown sugar
- 1/4 cup corn starch
- 1/4 cup cacao powder
- 4 medium organic eggs
- 1/4 tsp salt
- 3/4 cup walnuts or pecans; choped
- 1 handfull fresh raspberries optional
Ingredients
|
|
- Preheat the oven to 350 degrees and line an 8×8 inch (20x20cm) pan with parchment paper.
- Mix the butter, dark chocolate and sugar together in a bowl until well combined. Allow to cool a few minutes before adding the eggs.
- Whisk in the eggs until smooth and combined, but don’t overmix.
- Mix in the cocoa powder, cornstarch and salt.
- Gently fold in the chopped nuts.
- Pour into the pan and top with the raspberries (optional). Bake for 28-30 minutes. Let cool completely before serving.
4 comments
AJ
Looks yummy! Can we substitute brown sugar for coconut sugar and sub butter for coconut oil?
Michaela
Hi, you can definitely use coconut sugar instead of brown sugar. As much as I know you can also use 1:1 coconut oil instead of butter. But I haven’t tried this with this recipe yet. Happy baking!
joani
they look so good! what did you top them with? it looks like sea salt. i hope it’s sea salt!
Michaela
Thank you so much! It’s powdered sugar. But I bet sea salt would taste amazing as well!