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Boozy raspberry brownies

A classic recipe for sure, and truly a comforting one, on those beautiful autumn days, my "boozy raspberry brownies". The raspberries makes them super moist in the middle and the booze, well, as we are getting close to the festive season, dare I say it's just perfect. These brownies would make the perfect little treat for Christmas, nicely packaged in a cellophane bag with a beautiful ribbon. And they are so easy to make.

Boozy raspberry brownies



3 eggs 

175 g unsalted butter

175 g of dark chocolate

125 g of granulated sugar

100 g of soft muscovado sugar

25 g cocoa powder

5 g of instant coffee 

100 g of plain flour

A punnet of raspberries

30 g of white chocolate to decorate

Not essential but highly recommended, 2 tbsp of rum

8″ square baking tin (lined with baking paper) 

Pre-heat your oven at 180º C


Place your chocolate and coffee in a bowl. Melt your butter and pour over your chocolate. Whisk your eggs and sugars to a white consistency (little tip, to make your brownies super chewy, whisk for a good 5 minutes), then add your melted butter and chocolate and whisk again. Sieve your flour and cocoa powder and slowly fold them in. Pour this mixture into your baking tray and add your raspberries on top. Pop your tin in the oven for 20-25 minutes max. Let your brownies cool in the tin. Once cooled, drizzle with melted white chocolate. 

Bon appétit!


If you’re after a similar chocolaty recipe, check out my gluten free chocolate cake