Bournville Raspberry Brownies


23cm Square Cake Tin


200g Bournville Chocolate

150g Butter

200g Golden Caster Sugar

3 Large Eggs

75g Plain Flour

1 tbsp Cocoa Powder

200g Raspberries


  1. Grease and line the square cake tin. Preheat the oven to 200˚C.

  2. Break the chocolate into pieces, place in a glass bowl and add the butter. Place the bowl over a pan of hot water. Heat gently, stirring until melted and combined.

  3. Remove the bowl from the heat. Add the sugar and mix well. Once the mixture has cooled down a bit add the eggs one at a time and beat together.

  4. Sift in the flour and cocoa powder into the bowl and mix together to combine.

  5. Pour the mix into the prepared tin and scatter the raspberries evenly over the surface.

  6. Bake for 30mins until just cooked. Cool in the tin and cut into squares to serve.

Tip: Serve with a scoop of vanilla ice cream

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Bournville Raspberry Brownies
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