27 Sep
Posted in: Food
By    No Comments

Rasberry Spiked Brownies

I must confess, I am not the cake-bakey type. Last week I made what we I can only refer to as “disaster muffins” – they tasted like rubber. Not so good.

This Donna Hay recipe is the first dessert that hasn’t been a disaster and I make it ALL THE TIME. I love it, my family love it and it’s always a hit.


  • 200g dark chocolate
  • 250g butter
  • 1 & 3/4 cups brown sugar
  • 4 eggs
  • 1 & 1/3 cups plain flour
  • 1/4 teaspoon baking powder
  • 1/3 cup cocoa
  • 1 & 1/2 cups rasberries, fresh or frozen


  1. Preheat the oven to 180c
  2. Melt the chocolate and butter in a small saucepan over low heat
  3. Combine the sugar, eggs, flour, baking powder, cocoa and mix well
  4. Stir through the melted chocolate and butter mixture
  5. Pour into a 23 cm greased square cake tin lined with baking paper
  6. Top the mixture with rasberries and bake for 30-35 minutes or until set

Extra delicious when served hot with vanilla ice cream.

Note to Self: Do not eat too much of the melted chocolate butter mixture. It’s so bad it’s good.


So, what do you think?