Why You’ll Love Chocolate and Raspberry Skillet Brownie Recipe

I love this recipe because it’s quick to prepare and feels impressive straight out of the skillet. The deep chocolate flavor pairs beautifully with the raspberries, and the brownie stays moist and dense without being heavy. It’s perfect for sharing, serving warm as a dessert, or slicing up once cooled for an easy treat.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

120g dark chocolate
100g butter
¾ cup brown sugar
2 eggs, lightly whisked
⅓ cup cocoa
½ cup plain flour
1 tsp baking powder
½ cup frozen raspberries

Chocolate and Raspberry Skillet Brownie

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A rich and fudgy chocolate skillet brownie studded with tart raspberries, baked to perfection with crisp edges and a gooey center for an impressive yet easy dessert.

Author: Amy
Prep Time: 10 minutes
Cook Time: 45 minutes
Total Time: 55 minutes
Yield: 12 slices
Category: Dessert
Method: Baking
Cuisine: Western
Diet: Vegetarian

Ingredients

120 g dark chocolate

100 g butter

3/4 cup brown sugar

2 eggs, lightly whisked

1/3 cup cocoa powder

1/2 cup plain flour

1 teaspoon baking powder

1/2 cup frozen raspberries

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Instructions

Preheat the oven to 160°C fan bake and line a 23 cm cast iron skillet with baking paper.
Melt the dark chocolate and butter together in the microwave or on the stovetop, then whisk until smooth and glossy.
Add the brown sugar and lightly whisked eggs and whisk until thick and shiny.
Sift in the cocoa powder, flour, and baking powder.
Gently fold the mixture together until just combined.
Pour the batter into the lined skillet and spread evenly.
Press the frozen raspberries evenly into the batter.
Bake for 35–45 minutes, until the top is set and the center is just cooked but still fudgy.
Remove from the oven and allow to cool before slicing.