These thick, gooey brownies are made from scratch and studded with white chocolate chunks and big, juicy raspberries. They’re what dreams are made of.
What happens when you aren’t paying attention and bake a 9×13-inch pan’s worth of brownie batter in an 8-inch square pan? Ridiculously thick, amazingly moist brownies, that’s what. Whoops? Nope, not whoops. More like… you’re welcome.
Today is Secret Recipe Club reveal day. The Secret Recipe Club is a group of food bloggers who, once a month, are assigned another member’s blog from which they must choose, cook and share a recipe. Who has who is a secret until reveal day. Today!
This month, I was assigned the blog Couscous & Consciousness, written by Sue who lives in New Zealand and is not only a food-lover and cook, but also a yoga teacher. How fun! I’ve been following a lot of New Zealanders on Instagram lately because aquaponic gardening is really big over there, and oh my gosh– the country looks GORGEOUS. I’d love to visit someday. Plus, they all seem to be really big on fresh, sustainable food, and it sounds like that’s right up Sue’s alley, too.
Sue posts all types of recipes, but I happened to be on the hunt for dessert. Luckily she has a ton of amazing sweets on her site. There were a few in the running including Espresso Caramel Bars, Pear & Chocolate Clafouti, and this Fresh Pear Tart. In the end I decided to go with Sue’s Double Chocolate Raspberry Brownies. Whenever I’ve made homemade brownies before, I’ve always used cocoa powder. Sue’s brownies use melted chocolate instead. I thought that was really interesting and wanted to try it!!
- 10 oz butter
- 7 oz dark chocolate, roughly chopped
- 2 cups brown sugar
- 6 eggs
- 1 cup flour
- ¼ tsp baking powder
- 1 cup frozen raspberries
- 7 oz white chocolate, roughly chopped
- Preheat oven to 350 degrees.
- Place butter in a small saucepan over low heat, stirring occasionally, until melted. Remove from heat, add the dark chocolate, and stir constantly until the chocolate is melted and mixture is smooth. Set aside to cool slightly.
- Meanwhile, in a large bowl, mix together the sugar, eggs, flour and baking powder, until thoroughly combined. Stir in the chocolate-butter mixture and mix well. Add the raspberries and chopped white chocolate, and stir to combine.
- Pour mixture into a nonstick-sprayed 9x13-inch pan (for thinner brownies) or an 8-inch square pan (for thicker brownies). Bake for 25-30 minutes in the 9x13 pan or 35-40 minutes in the 8-inch pan.
- Remove from the oven and cool in the pan, before cutting into squares to serve.
Ohhhh man were these brownies amazing. I mean. Just look at them! So moist. So chocolately. And those berries. Love. Thanks, Sue, for an AMAZING recipe!
Susan @ foodbabylife says
Wow that looks absolutely stunning!!! My mouth is watering. Great pick for SRC! 🙂
Karen @ Karen's Kitchen Stories says
I’ve been known to bake a double batch of brownies in a smaller pan. So good. Your brownies look sooooo good!
WOW! Yes please, those will do nicely thanks – what a great SRC reveal day recipe, Karen
Gayle @ Pumpkin 'N Spice says
These thick brownies look amazing, Jess! Love that you crammed all of this into an 8 inch pan. And the white chocolate and raspberry combo sounds so delish! I wish I could dive right into this for breakfast!
I was a LITTLE afraid at one point it was going to bubble over and end up at the bottom of my oven LOL, but it turned out just perfectly!! I think I’m all about the thick brownies from now on!
Erin @ The Spiffy Cookie says
Oh my gosh they look so gooey and wonderful!
[email protected] says
Jess these are my kind of brownies!! Love how thick & fudgy these are!
Emily @ Life on Food says
These look amazing. Tripe decadent. Brownies and then raspberries and white chocolate. Yum, yum!!
Wendy, A Day in the Life on the Farm says
Those brownies look awesome!!
Natalie @ Tastes Lovely says
Haha! Love that you accidentally made these brownies in a smaller pan. The thicker the better! I love the combination of white chocolate and raspberry. These sound delish!
Lynsey @ Lynsey Lou's says
I am all about thick, fudgy brownies and these fit the bill perfectly. I love the addition of white chocolate and raspberries, sounds AMAZING!
The fruit in these make it easy to justify eating brownies 🙂
TOTALLY!!! 🙂 They’re practically good for you!
these DO look so delicous and moist! Don’t the best things always come from “mistakes”, I totally love these brownies. Pinning.
Kelly - Life Made Sweeter says
These brownies look amazing, Jess! Thick and fudgy brownies are so good so I love that you made it in a smaller pan 🙂 The white chocolate and raspberry combo sounds perfect!
Thanks, Kelly!! They were soooo perfectly fudgey!! Yum!
Annie @ The Garlic Diaries says
These brownies look AMAZING. So thick and gooey! Drooling.
Sarah | Curious Cuisiniere says
Oh happy mistake! These are so thick and luscious!
These are such beautiful brownies!! Thick and gooey are definitely right up my alley!! Great pick this month 🙂
Mariah @ Mariah's Pleasing Plates says
These brownies look like my ultimate comfort food! Seriously! Love how thick they are!
Oh wow these brownies look absolutely amazing. They look so moist and delicious. I will need to make these next time I make brownies. Wonderful job!
Asiya @ Chocolate & Chillies says
Looks like your mistake turned out fantastic! That really is a great idea! I’m going to try it next time..I think my boys would love it. Great SRC pick!
Kathy @ Olives & Garlic says
These brownies are making me drool. If there is a dessert that I have a weakness for….. 🙂
You and me both, girl!! 😉 Thanks!
Lynn @ Turnips 2 Tangerines says
Happy Reveal Day~ I have a weakness for brownies and yours look wonderful! Lynn
My gosh, this is absolutely spectacular! White chocolate, raspberries, nothing can beat that, and the thicker format, much better, if you ask me!
I’d rather have big ole thick brownie like this than a flatter one, and these look like the bomb! So chocolatey, and I love the addition of the white chocolate and raspberry!
Shelby @ Go Eat and Repeat says
These brownies look so tasty! Also, I don’t know if I’ve mentioned this before, but I am also with someone who is in the military! At least the time apart gives us time to practice all sorts of recipes!
Haha, yes Shelby! Except… twice the brownies for me to eat by myself! 😛
Becky Winkler (A Calculated Whisk) says
These look like the best thing ever! I love a nice tall brownie.
nicole @ I am a Honey Bee says
the fruit in them makes them totally healthy. ha!!
Well, duh…. 😉
Ashley | The Recipe Rebel says
These look totally gooey and amazing! Definitely a happy accident!
[email protected] Well Floured Kitchen says
I’d love to visit New Zealand someday too 🙂 And these look incredible – so thick and rich!
Sarah E. says
I made these when I got Sue’s blog for my assignment too 🙂 I am looking back and trying to remember if I accidentally made them in a smaller pan and now that I think of it, I may have made mine in a slightly smaller pan than a 9×13 and got moister, fudgier brownies too, but they were SO good! Happy belated reveal day!
SO yummy!! Thanks, Sarah!
Lauren @ Sew You Think You Can Cook says
I should really make brownies more often… then again it’s probably a good thing I don’t… but I should always add raspberries! Yum.
Amber @ Dessert Now, Dinner Later! says
Um, wow! This is making me drool! Those brownies look so fudgy and it doesn’t hurt that they have white chocolate and raspberries in them either! MMM!
susan @ the wimpy vegetarian says
Oh my goodness – these look fantastic!! I love chocolate and raspberry together! And I love thick ridiculously moist brownies!!