1 Pan Choc-Raspberry Brownie

1 Pan Choc-Raspberry Brownie

0:05 To Prep
0:30 To Cook
12 Servings
Average Rating
Difficulty Easy

Luscious gooey chocolate filled with raspberries and walnut crunch…


  • 180g Butter
  • 1 1/2 cups Self raising Flour
  • 3/4 cup Cocoa
  • 1 1/2 cups Walnuts, chopped
  • 250g Chocolate, preferably dark. Chopped
  • 1 tsp Vanilla essence
  • 3 Eggs
  • 1 cup Frozen raspberries
  • 1 cups Caster sugar

Step 1

Pre-heat fan forced oven to 170C (350F).

Step 2

Melt butter over medium heat in saute pan.

Step 3

Combine all other ingredients in a mixing bowl.

Step 4

Remove pan from heat and let cool for 1-2 minutes.

Step 5

Pour all ingredients into the saute pan. Stir to combine well. Smooth surface.

Step 6

Bake for 25 minutes (no lid). Brownie will seem quite soft but will firm as it cools.

Step 7

Remove from oven and cool in pan for 5-10 minutes.

Step 8

Run spatula around edge and flip onto cooling rack.

Step 9

Serve warm with ice-cream.

Chef's Tips

It is deliciously rich so give small servings.



Easy & delicious! Plus you can sub berries/nuts/chocolate for whatever you have in the pantry.

Jen J

Easy to make and the whole house smelt like a chocolate factory 😀 I did find mine was quite dry and crumbly around the edges when I turned it out. Do I need to cook it for less time? Tastes delicious though!


This is a good recipe, super tasty, however, I've now made it twice and each time it has completely crumbled when getting it out of the pan, even when allowed longer to cool. Fortunately we made do with custard & icecream and made a dessert, it wouldn't have been good if we were relying on it being a "brownie" for finger food.


my all time favourite chefs tool box recipe i have made this so many times it is perfect and easy and luscious and will make again sometimes i change the ingredients slightly depending on what type of nut i have in my pantry and it always works perfectly highly recommended this is why i bought the saute pan to be abel to make this

Liz D

I found that using 1/2 the sugar in this recipe is much better & it does not taste like it needs any more than that. You would not say after tasting this that it needed more.



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