This Chocolate and Raspberry Brownie however is perfectly balanced. The sharpness of the rahipere tio (frozen raspberries) cuts through the richness of the chocolate and brings a delightful balance. The final result is a gently sweet, rich and fudgy brownie with fresh pops of rahipere (raspberries). Te reka hoki - so delicious!
I have had such wonderful feedback on this recipe and that makes me so happy. This keke (cake) has just enough sweetness from the huka (sugar), richness from the tiakarete (chocolate) and sharpness from the rahipere (raspberries) to create a party in the mouth. Feel like baking something a little extra today? Take a look at my Chocolate Raspberry Brownie with Marshmallow because it is divine.
More baking inspiration:
Want to try another recipe that highlights rahipere (raspberries)? Then try my super popular Louise Slice with Chia Jam or do you want a fresh pihikete? Try my Lemon and Strawberry Jam Drops (Thumbprint Cookies), they can be made plain or decorated.
Videography and photography by Sarah Henderson.
Ingredient Tips for my Chocolate and Raspberry Brownie:
- Chocolate: I use 50% tiakarete parauri (dark chocolate) for this recipe because it pairs perfectly with the rahipere (raspberries).
- Butter: I prefer salted butter in my baking but feel free to use unsalted.
- Cocoa: Dutch cocoa is my favourite for this recipe but it can be expensive so just use what you have.
- Flour: High grade or plain flour will both work in this recipe.
Expert Tips:
I use a 20 cm x 25 cm tin with high sides for this brownie, try to use a tin as close to this size as possible for the best result.
Gently melt the first measure of tiakarete (chocolate) and pata (butter) so there is no chance of burning. Chocolate is sensitive to heat so take your time with it.
Baking times vary for the final result so if you want a really gooey brownie, remove from the oven after 35 minutes. If you want a slightly more set brownie, bake it for 35 minutes and turn off the oven and let it bake a little more for 5 minutes in the residual heat.
If you want to slice this freshly baked brownie, allow it sit for around 30 minutes to give it time to set before cutting. Serving it warm? Then just scoop it out with a spoon and serve with aihikirīmi (ice cream).
STEP BY STEP INSTRUCTIONS FOR THE CHOCOLATE AND RASPBERRY BROWNIE:
Note: The full recipe card with the full list of ingredients, instructions and step by step video are found at the bottom of this page.
1. Preheat the Oven:
Preheat the oven to 165 °C bake setting or 155 °C fan bake setting.
Grease a 20 cm x 25 cm tin with high sides with butter. (Make sure the tin is as close to this size as possible).
Line with baking paper, making sure there is a large over hang.
2. Melt the Chocolate and Butter:
Chop the first measure of tiakarete parauri (dark chocolate) in to small pieces.
Add the chopped tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to a pot.
Gently melt it over low heat, stirring as you go. Remove from the heat and set aside to cool slightly.
3. Whip the Eggs and Sugar:
Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) in to a large bowl.
Whip on high for 3 minutes until the hēki (eggs) are light and fluffy in colour and texture.
4. Pour in the Chocolate Mixture:
Slowly drizzle in the ranunga tiakarete a bit at a time (chocolate mixture) as you whip for another minute.
5. Add the Dry Ingredients:
Sift in the puehu parāoa (flour) and pēkana paura (baking powder).
Whētuihia (fold it together).
6. Layer the Mixture in the Tin:
Pour half of the brownie mix in to the prepared tin.
Chop the second measure of tiakarete parauri (dark chocolate) in to chunks.
Sprinkle over half of the tiakarete parauri (dark chocolate) and rahipere tio (frozen berries). I break up the rahipere (raspberries) in to smaller sizes but this is optional.
Pour over the rest of the batter.
Sprinkle over the remaining tiakarete parauri (dark chocolate) and rahipere tio (frozen berries).
7. Bake the Chocolate and Raspberry Brownie:
Bake for 35 minutes in the preheated oven.
If you want a really gooey brownie, remove it from the oven after 35 minutes.
If you want a slightly more set brownie, bake it for 35 minutes and turn off the oven and let it bake a little more for 5 minutes in the residual heat.
Then remove it from the oven.
8. Serve the Chocolate and Raspberry Brownie:
If you want to eat them warm, allow them to cool for 15 minutes. Then spoon out the brownie and drizzle with pouring kirīmi (cream) or serve with aihikirīmi (ice cream).
If you want to cut them in to slices, allow the brownies to cool in the tin for at least 30 minutes.
You can also refrigerate the brownie to speed up the process. Once cool, cut them in to the size you want with a large knife.
Store the Brownie:
For any that are left over (this goes very quickly in our whānau), store it in a sealed container either in a cool cupboard or the fridge for up to five days.
Make sure you take at these
Slice Recipes
A slice of this and a slice of that. Which one will you choose?
DID YOU ENJOY THIS RECIPE?
It would be so awesome if you could please leave a review/comment by clicking the “leave a comment” section at the top of the page.
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Chocolate and Raspberry Brownie - Keke Tiakarete me te Rahipere
Equipment
- 1 x 20 cm x 25 cm Baking Tin with high sides.
Ingredients
Chocolate Brownie - Te Keke Tiakarete
- 130 g tiakarete parauri (dark chocolate, I use 50%)
- 90 g pata (butter, chopped roughly)
- ½ C (45 g) kōkō (cocoa, dutch or dark cocoa is best here but use what you have)
- ¾ teaspoon tote (salt, fine)
- 3 hēki (eggs, size 6)
- 1 C + 2 tablespoon (250 g) huka one (caster sugar)
- 2 teaspoon wanira (vanilla)
- ⅔ C (100 g) C puehu parāoa noa (plain flour)
- ¼ teaspoon pēkana paura (baking powder)
- 120 g tiakarete (chocolate, I used 50 % but you can use any tiakarete here)
- 150 g (1 ½ C) rahipere tio (frozen raspberries)
Instructions
Preheat the Oven:
- Preheat the oven to 165 °C bake setting or 155 °C fan bake setting.
- Grease a 20 cm x 25 cm tin with high sides with butter. (Make sure the tin is as close to this size as possible)Line with baking paper, making sure there is a large over hang.
Melt the Chocolate and Butter:
- Chop the first measure of tiakarete parauri (dark chocolate) in to small pieces.
- Add the chopped tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to a pot.
- Gently melt it over low heat, stirring as you go.
- Once it is melted, remove it from the heat and set aside to cool slightly.
Whip the Eggs and Sugar:
- Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) in to a large bowl.
- Whip on high for 3 minutes until the hēki (eggs) are light and fluffy in colour and texture.
Pour in the Chocolate Mixture:
- Slowly drizzle in the ranunga tiakarete (chocolate mixture) a little bit at a time as you whip for another minute.
Add the Dry Ingredients:
- Sift in the puehu parāoa (flour) and pēkana paura (baking powder).
- Whētuihia (fold it together).
Layer the Mixture in the Tin:
- Pour half of the brownie mix in to the prepared tin.
- Chop the second measure of tiakarete parauri (dark chocolate) in to chunks.
- Sprinkle over half of the tiakarete parauri (dark chocolate) and rahipere tio (frozen berries). I break up the rahipere (raspberries) in to smaller sizes but this is optional.
- Pour over the rest of the batter.
- Sprinkle over the remaining tiakarete parauri (dark chocolate) and rahipere tio (frozen berries).
Bake the Chocolate and Raspberry Brownie:
- Bake for 35 minutes in the preheated oven.
- If you want a really gooey brownie, remove from the oven after 35 minutes. If you want a slightly more set brownie, bake it for 35 minutes and turn off the oven and let it bake a little more for 5 minutes in the residual heat. Then remove it from the oven.
Serve the Chocolate and Raspberry Brownie:
- If you want to eat them warm, allow them to cool for 15 minutes. Then spoon out the brownie and drizzle with pouring kirīmi (cream) or serve with aihikirīmi (ice cream).
- If you want to cut them in to slices, allow the brownies to cool in the tin for at least 30 minutes. You can also refrigerate the brownie to speed up the process. Once cool, cut them in to the size you want with a large knife.
Store the Brownie:
- For any that are left over (this goes very quickly in our whānau), store in a sealed container either in a cool cupboard or the fridge.
Nic
Made this recipe yesterday and it was easy to follow and the result was DELICIOUS highly recommend can't wait to try some more recipes 🤩
Naomi Toilalo WhānauKai
Yay, I love this recipe too. So glad to hear you enjoyed it. 🥰
Tamara
Tried this recipe since I lost my old one and this one is sooo much better. So simple and tasty! I’ve added it to my recipe book to make over and over again.
Naomi Toilalo WhānauKai
Oh wow - that is so awesome to hear Tamara. So glad you enjoy this recipe and it is good enough to add to your recipe book! Woo hoo.
Āku mihi nui, Naomi
Andrea
I made this recipe yesterday. We used boysenberries instead of raspberries (we had some in the freezer) and it turned out great. Soooo yum! Delicious warm out of the oven and just as good the next day too. Good gooey texture.
Ngā mihi nui! I need to try some more of your recipes now. 😊
Naomi Toilalo WhānauKai
Kia ora Andrea, thank you for the awesome review and how delicious to use boysenberries, that sounds perfect.
Jen
I've lost a recipe I used to use years ago when I had a hyper-fixation with brownies and since whenever I have made brownies, I've tried various "gooey brownie" recipes but this one is the only one so far that's actually GOOEY!!! I'm glad I came across it and now the hunt for another gooey brownie recipe is over. As a Chinese speaker who is trying to learn basic te reo with my son, I really loved being able to recognise some Māori words as I went along with the recipe. Looking forward to now trying more recipes 🙂
Naomi Toilalo WhānauKai
Woo hoo! Best review ever. So glad you enjoyed the recipe Jen and the fact that you are learning te reo with your son is just so beautiful.
Ngā mihi nui, Naomi