When I say Chocolate Raspberry Brownie with Raspberry Marshmallow, you say… yes please! This fudgy chocolate raspberry brownie is packed with deep chocolate flavour, bursts of tart rahipere (raspberry), and topped with fluffy raspberry marshmallow for the ultimate indulgent treat.
Why you will love this Brownie:
This tohutao (recipe) is definitely a little bit extra — and that’s exactly why I love it. My Chocolate and Raspberry Brownie is already a favourite, but adding raspberry marshmallow takes it to a whole new level. When Sarah (my photographer and videographer) tried this version, she actually preferred it over the original brownie recipe… which says a lot!
If you love decadent brownies, chocolate raspberry desserts, or recipes that make people say “just one more slice”, this one is for you. I can’t wait for you to try it.
More slice insipiration:
Love rahipere (raspberry) desserts? Try my Louise Slice with Chia Jam for the perfect mix of sweet, tart, and buttery goodness. Or if you’re after something a little healthier, my Peanut Butter Muesli Bars are always a winner — plus they include gluten-free and dairy-free options.
And if you’re a peanut butter fan, my Peanut Butter Weetbix Slice is rich, chewy, and perfect for an easy sweet treat.
Videography and photography by Sarah Henderson.
Ingredients:
- 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.
- Freeze-dried raspberries: This is the secret ingredient for the māngohe rahipere (raspberry marshmallow) because it adds to much delicious flavour. Do not swap it for fresh or frozen raspberries as it will throw off the balance and texture.
HOW TO MAKE THIS CHOCOLATE RASPBERRY BROWNIE WITH MARSHMALLOW:
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. Make the Chocolate and Raspberry Brownie:
Make the Chocolate and Raspberry Brownie recipe according to the instructions.
Once it is baked, leave it in the tin to cool down for 20 minutes and then make the māngohe (marshmallow).
2. Boil the Sugar and Gelatine:
Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
Heat this mixture over high heat and boil for 5 minutes.
Remove from the heat and allow to cool for five minutes.
3. Make the Raspberry Paste:
As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries), 1 tablespoon wai (water), tote (salt) and wanira (vanilla) in a small bowl.
Squash the raspberries with a fork and mix all the ingredients together until you get a rough paste.
Leave the mixture aside.
4. Whip the Sugar Mixture:
Pour the slightly cooled sugar mixture in to a large mixing bowl.
Note: I actually prefer doing it with a hand mixer because it creates a slightly finer consistency but a hand or stand mixer will work.
Whip the mixture on medium-high speed for 5 minutes.
5. Whip in the Raspberry Puree:
After 5 minutes of whipping, add in the ranunga rahipere (raspberry mixture).
Whip for 2 more minutes or until a thick meringue consistency forms.
6. Add the Marshmallow to the Brownie:
Pour it on top of your cooled brownie and spread it out evenly.
7. Chill:
Whakamātaohia (refrigerate) for 1-2 hours until the māngohe (marshmallow) is set.
If it springs back when you press it, it is set.
Slice it up and eat like that if you want to. Or make this simple chocolate topping.
8. Chocolate Icing - Pani Reka Tiakarete
Tapahia te tiakarete (chop the chocolate).
Add it to a small bowl and pour in the noni (oil).
Gently melt it in a small pot on the stove or in the microwave in 15 second bursts, stirring after each time.
Pour the tiakarete (chocolate) over the set māngohe (marshmallow) and smooth it out.
Note: Keep it in the tin, no need to remove it like I did in the video.
9. Chill:
Whakamātaohia anō (refrigerate again) for another 15 minutes or until the chocolate is set.
Cut in to your preferred slices and it is ready!
Store the slice:
This will keep well in a sealed container in the fridge for up to 5 days.
Here are a few more of our favourite
Slice Recipes
Caramel, raspberries, oats and more. There is a slice here for everyone.
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.
I love seeing you all make my creations, so send a whakaahua (photo) or kiriata (video) to my Instagram and show me what you made. Let me know if you have any pātai (questions) too, I would love to help.
Chocolate and Raspberry Brownie with Raspberry Marshmallow - Keke Tiakarete me te Rahipere me te Māngohe Rahipere
Equipment
- 1 x 20 cm x 25 cm Baking Tin with high sides.
Ingredients
Chocolate and Raspberry Brownie - Keke Tiakarete me te Rahipere
- 1 quantity Chocolate and Raspberry Brownie recipe
- 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)
- ½ tsp tote (salt, fine)
- 3 hēki (eggs, size 6)
- 1 C + 2 tablespoon (250 g) huka one (caster sugar)
- 2 teaspoon (10 ml) wanira (vanilla)
- ⅔ C (100 g) 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)
Raspberry Marshmallow - Māngohe Rahipere
- ⅔ C (165 ml) wai (water)
- ⅔ C (150 g) huka one (caster sugar)
- 2 tsp paura tetepe (gelatine powder)
- ½ - ⅔ C (15-20 g) rahipere tauraki-tio (freeze-dried raspberry, do not replace this with fresh or frozen raspberries as the water content is too high)
- 1 tbsp wai (water)
- 2 tsp wanira (vanilla)
Chocolate Icing - Pani Reka Tiakarete (Optional):
- 100 g tiakarete parauri (dark chocolate)
- 2 tbsp noni (oil)
Instructions
Make the Chocolate and Raspberry Brownie:
- Make the Chocolate and Raspberry Brownie recipe according to the instructions.
- Once it is baked, leave it in the tin to cool down for 20 minutes and then make the māngohe (marshmallow).
Boil the Sugar and Gelatine:
- Add the wai (water), huka one (caster sugar) and paura tetepe (gelatine powder) in to a pot. Stir it all together with a whisk.
- Heat this mixture over high heat and boil for 5 minutes.
- Remove from the heat and allow to cool for five minutes.
Make the Raspberry Paste:
- As it cools, combine the rahipere tauraki-tio (freeze-dried raspberries), 1 tablespoon wai (water), tote (salt) and wanira (vanilla) in a small bowl.
- Squash the raspberries with a fork and mix all the ingredients together until you get a rough paste. Leave the mixture aside.
Whip the Sugar Mixture:
- Pour the slightly cooled sugar mixture in to a large mixing bowl. Note: I actually prefer doing it with a hand mixer because it creates a slightly finer consistency but a hand or stand mixer will work.
- Whip the mixture on medium-high speed for 5 minutes.
Add the Raspberry Puree:
- After 5 minutes of whipping, add in the ranunga rahipere (raspberry mixture). Whip again for 2 minutes or until a thick meringue consistency forms.
Add the Marshmallow to the Brownie:
- Pour it on top of your cooled brownie and spread it out evenly.
Chill:
- Whakamātaohia (refrigerate) for 1-2 hours until the māngohe (marshmallow) is set. If it springs back when you press it, it is set.
- Slice it up and eat like that if you want to or make this simple chocolate topping!
Chocolate Icing - Pani Reka Tiakarete
- Tapahia te tiakarete (chop the chocolate).
- Add it to a small bowl and pour in the noni (oil). Gently melt it in a small pot on the stove or in the microwave in 15 second bursts, stirring after each time.
- Pour the tiakarete (chocolate) over the set māngohe (marshmallow) and smooth it out. Note: Keep it in the tin, no need to remove it like I did in the video.
Chill:
- Whakamātaohia anō (refrigerate again) for another 15 minutes or until the chocolate is set.
- Cut in to your preferred slices and it is ready!
Store the slice:
- This will keep well in a sealed container in the fridge for up to 5 days.
Video
Expert Tips:
Choose the Right Tin:
I use a 20 cm x 25 cm tin with high sides for this brownie. Using a tin close to this size will help you achieve the ideal thickness and texture.
Take Care When Melting the Chocolate:
Melt the first measure of tiakarete (chocolate) and pata (butter) gently over low heat. Chocolate can burn easily, so it is worth taking your time here.
Bake According to Your Preferred Texture:
Bake times can slightly change the final texture of your brownie. For a gooier brownie, remove it from the oven after 35 minutes. For a brownie that is a little more set, switch the oven off after 35 minutes and leave the brownie inside for an additional 5 minutes.
Spread the Marshmallow Quickly:
If the māngohe (marshmallow) starts to thicken while whipping, spread it over the brownie straight away. This means it is beginning to set and will become harder to spread smoothly.
Variations:
Make It Extra Chocolatey
Add extra chocolate chunks or titipi tiakarete (chocolate chips) to the batter for even more pockets of melted chocolate throughout the brownie.
Try a Different Berry:
Swap the rahipere (raspberries) for rōpere (strawberries), parakipere (blackberries), or tieri (cherries) for a delicious twist on this tohutao (recipe).
Keep It Simple:
If you want a quicker version, skip the raspberry marshmallow and enjoy the Chocolate and Raspberry Brownie on its own — it is still rich, fudgy, and delicious.
Storage:
Store the brownie in an airtight container in the pouaka mātao (fridge) for up to 3 -4 days. Because of the raspberry marshmallow topping, keeping it chilled will help maintain the best texture.
You can also freeze the brownie (without the marshmallow) for up to 3 months. Slice it first for easy grab-and-go portions, then thaw in the fridge before serving. Add the māngohe (marshmallow) on to the thawed slice as an option.
Frequently Asked Questions:
Kāore (no), freeze-dried raspberries are dry and do not add extra moisture in to the māngohe (marshmallow). Do not use fresh or frozen raspberries as it will throw off the balance and the texture will be weird.
Yes but frozen raspberries defiantly hold their shape better than fresh.
The brownie should have set edges with a slightly soft centre. A skewer inserted into the middle should come out with moist crumbs rather than a super wet batter.
Absolutely. This brownie is great made a day ahead because the flavours become even richer once chilled.
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