Chocolate and Raspberry Brownies

Rich, dark and decadent with pops of sweet, tangy raspberry, these brownies are guaranteed to impress chocolate lovers.

Makes 6


  • 1/3 cup (60g) rice flour
  • 2/3 cup (70g) cocoa powder
  • 3/4 tsp bicarbonate of soda
  • 1/4 tsp salt
  • Pinch of ground cinnamon
  • 180g unsalted butter, softened
  • 1/2 cup (110g) caster sugar
  • 150g dark chocolate, finely chopped
  • 3 large eggs
  • 2 tsp vanilla extract
  • 100g raspberries
  • Dark chocolate, extra, finely grated, to serve


  1. Preheat oven to 180°C. Grease and line a 16.5cm x 10cm slice pan with baking paper. Sift the rice flour, cocoa powder, bicarbonate of soda, salt and cinnamon into a large bowl.
  2. Place the butter, sugar and chocolate in a large saucepan over medium heat. Cook, stirring, until the sugar dissolves and the mixture is thick and smooth. Set aside for 5 mins to cool. Add the eggs, 1 at a time, beating until well combined. Stir in the vanilla.
  3. Stir the flour mixture into the chocolate mixture, in 2 batches, until the mixture is thick and smooth. Pour into the prepared pan and arrange the raspberries on top.
  4. Bake for 25-35 mins or until set and the edges crack slightly and start to pull away from the sides of the pan.
  5. Cool in the pan on a wire rack before turning out. Cut into pieces and top with grated chocolate to serve.

Double Barrel Shiraz

Double Barrel Shiraz

Double Barrel Shiraz is perfect with these brownies – it has the dark chocolate and fruit flavours of Shiraz with soft vanilla and smoky notes from the aged whisky barrels.

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