Chocolate and Raspberry Skillet Brownie
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.
- 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
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.
Notes
Frozen raspberries hold their shape better than fresh.
Do not overbake to keep the brownie fudgy.
Can be baked in a square cake tin instead of a skillet.
Delicious served warm with ice cream or whipped cream.
Store slices in an airtight container to keep them moist.
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 24 g
- Sodium: 95 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 5 g
- Cholesterol: 85 mg
