Deeply fudgy, intensely chocolatey brownies with pockets of tart fresh raspberry and a finishing sprinkle of flaky sea salt. The ultimate crowd-pleaser.
INGREDIENTS
• 185 grams unsalted butter, cubed
• 185 grams dark chocolate (70%), roughly chopped
• 3 large eggs
• 275 grams caster sugar
• 1 teaspoons vanilla bean paste
• 85 grams plain flour
• 40 grams cocoa powder
• 0.5 teaspoons fine sea salt
• 175 grams fresh raspberries
• 1 pinch flaky sea salt for finishing
STEPS
1. Preheat oven: Preheat oven to 160°C (140°C fan). Line a 20cm square tin with baking paper, leaving an overhang on two sides.
2. Melt chocolate and butter: Melt 185 grams unsalted butter, cubed and 185 grams dark chocolate (70%), roughly chopped together in a heatproof bowl set over a pan of barely simmering water, stirring until smooth. Remove from heat and leave to cool for 10 minutes.
3. Whisk eggs and sugar: In a large bowl, whisk 3 large eggs, 275 grams caster sugar, and 1 teaspoons vanilla bean paste together vigorously for about 3 minutes until the mixture is pale, thick, and has roughly doubled in volume. This step is key for that crinkly brownie top.
4. Combine: Pour the cooled chocolate mixture into the egg mixture and fold gently to combine. Sift over 85 grams plain flour, 40 grams cocoa powder, and 0.5 teaspoons fine sea salt, and fold in until just combined — no dry streaks, but don’t overwork it.
5. Add raspberries and bake: Pour the batter into the lined tin and smooth the top. Scatter 175 grams fresh raspberries evenly over the surface, pressing them in very gently. Finish with a pinch of 1 pinch flaky sea salt for finishing.
6. Bake: Bake for 25–28 minutes until the edges are set and the centre has just a slight wobble. A skewer should come out with moist crumbs, not wet batter.
7. Cool and slice: Leave to cool completely in the tin — at least 1 hour — before lifting out and slicing into 16 squares.
NOTES
The key to fudgy brownies is not overbaking — the centre should still have a very slight wobble when you pull them from the oven. They firm up as they cool. The flaky sea salt on top is non-negotiable; it makes the chocolate flavour sing. Fresh raspberries work best here as frozen ones release too much water. These actually taste better the next day once fully set.