I love a fudgy brownie but some of the recipes I have tried are just way too sweet. This Chocolate and Raspberry Brownie however has the perfect balance. 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!
This is a great recipe for rangatahi (youth) and tamariki (children) to make. So, let's take a deeper look at how the delicious recipe is made.
The Chocolate and Raspberry Brownie:
Start by melting (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt). As it cools, whip the hēki (eggs), huka (sugar) and wanira (vanilla) together until fluffy. Now continue to whip while you drizzle the tiakarete (chocolate) in to the hēki (eggs). Sift in the dry ingredients and fold it all together. Pour the ranunga tiakarete (chocolate mixture) in to a prepared tin and layer it with the rahipere (raspberries). Top with chunks of tiakarete (chocolate) and bake until it reaches the gooey level that you want. Serve it warm with ahikirīmi (ice cream) or cold with miraka tepe (yogurt).
More baking inspiration for you to try:
Feel like baking something a little extra today? I had so much fun creating a little twist on this recipe by adding this fresh Egg-free Raspberry Marshmallow on top. If this sounds like you then try this stunning combination here.
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. Kia tunu tātou - let's bake!
Videography and photography by Sarah Henderson.
Chocolate and Raspberry Brownie - Keke Tiakarete me te Rahipere
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
- Pre-heat the oven to 165 °C. Grease a 20 cm x 25 cm tin with high sides with butter. Line with baking paper, making sure there is a large over hang.
- Chop the tiakarete parauri (dark chocolate) in to small pieces.
- Add the tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to a pot. Gently melt it all over low heat, stirring as you go. Remove from the heat and set aside to cool slightly.
- Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) in to a medium bowl. Whip on high for 2-3 minutes until the hēki (eggs) are light and fluffy.
- Slowly drizzle in the ranunga tiakarete (chocolate mixture) as you whip for another minute.
- Sift in the puehu parāoa (flour) and pēkana paura (baking powder). Whētuihia - fold it together.
- Pour half of the brownie mix in to the prepared tin. 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 and sprinkle over the remaining tiakarete parauri (dark chocolate) and rahipere tio (frozen berries).
- Bake for 35 minutes in the pre-heated 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.
- 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). 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.
- 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