Raspberry-Topped Chocolate Brownies

Are you ready for your taste buds to be tickled in a most delightful way?

If your answer is yes, then this is the recipe for you.

These raspberry-topped chocolate brownies are not only rich and decadent… they’re also among the easiest desserts I’ve ever made.

I live for easy.

This recipe features my all-time favorite ingredient combination.

Hey, you just can’t go wrong with delicious dark chocolate and fresh raspberries.

They’re definitely a dynamic duo and I jump at just about any opportunity to put them together for something tasty… and pretty (’cause looks count too).

If you want more of this particular flavor combo check out my chocolate, brioche french toast with raspberry sauce HERE.

Before moving on, I want to share my photoshoot setup.

  1. My camera is attached to a C-stand which allows me to get a much higher overhead perspective.
  2. A large, oval diffuser in the window helps to soften the harsh light source.
  3. A marble pastry board is not only a useful kitchen tool, but as you can see it provides a beautiful backdrop too.
  4. I also recently started shooting my overhead photos with the camera tethered to a laptop computer which gives me a larger view of what the camera sees.

I hope behind the scenes pictures like this are a revelation and help to demystify my food styling while also giving you new ideas about how you can approach your own food photography.

Be sure to check out my PHOTOGRAPHY section on this blog for more tips and tricks.

OK, let’s get back to this recipe which I discovered in the pages of Donna Hay magazine a while back.

That used to be my favorite food magazine before it ceased publication last year.

However, you can still find Donna Hay recipes, books and beautiful food photography inspiration online and in books.

Raspberry-Topped Chocolate Brownies
  • 1-1/4 cups dark chocolate, chopped
  • 5 tablespoons unsalted butter
  • 1/2 cup brown sugar
  • 1/4 cup heavy cream
  • 3 eggs
  • 1/4 cup all-purpose flour
  • 1-1/2 cups fresh raspberries, for topping and garnish
  1. Preheat oven to 150°C (300°F). 

  2. Place the chocolate, butter, sugar and cream in a saucepan over low heat and stir until melted and smooth. 
  3. Place the eggs and flour in a bowl and whisk until well combined. Whisk in the chocolate mixture until combined. 
  4. Pour into 4 x 10cm round lightly greased springform cake tins lined with non-stick baking paper and top with the raspberries.
  5.  Bake for 35–40 minutes or until cooked when tested with a skewer.
  6. Serve the tarts with the chocolate ganache (ganache recipe further down in this post).

    Makes 4.

I have so many gadgets and kitchen tools, it’s sometimes hard to keep up with. I’ll bet you’re probably in a similar boat.

I came across these mini-springform pans that have been at the bottom of a kitchen drawer for years. Honestly, I forgot I had them and only remembered after discovering this recipe.

These mini-pans are perfect and you can find them online or at Joanne’s fabrics and crafts in the baking aisle.

Isn’t it nice when you can put what you already have to good use?

Let’s move onto ganache.

I love ganache for two main reasons. First it’s super easy to make and only requires two simple ingredients and second…. it’s so delicious.

Chocolate ganache just makes everything you put in on, that much more delicious.

Chocolate Ganache
  • 60 grams dark chocolate, finely chopped
  • 1/2 cup heavy whipping cream
  1. Chop chocolate into small pieces and place in heatproof bowl.

  2. Place whipping cream in a saucepan and bring to a simmer.

  3. Pour whipping cream over the chocolate and stir until well combined to create a smooth ganache.

  4. You can store leftover ganache in the refrigerator for a few days. It will harden but can be easily softened and restored to a smooth consistency after a few seconds in the microwave and stirring. 

Meantime, ever since I discovered cinemagraphs, I’ve been practicing and trying to perfect them.

It’s fun to create an image that uses the combination of still photography with a small element of moving video but there is a bit of a learning curve.

Here’s my latest cinemagraph below featuring my thick yummy ganache.

I hope this inspires you even more to give this recipe a try.

Happy baking!

Thanks for stopping by.

Make your day a delicious one.

See you back here next time. 


  • Shirley @Housepitality Designs

    Nothing better than chocolate and raspberries!….I have been trying to be gluten free or somewhere in between…so I think I will add raspberries to the GF mix and top it off with your luscious ganache!!! Your photography is exemplary!

    • Lisa Tutman-Oglesby

      Yes, my favorite combo.
      Thanks so much, Shirley.
      Hope all is well on your end. Looking forward to watching the new home unfold on that beautiful lot.

  • Marisa Franca

    What a beautiful shot. I love the light look it makes the chocolate and raspberries really pop. I’m going C-stand shopping. And the cinemagraph is amazing. It looks like it was taken completely as a movie. Sending love and appreciation for the set-up tips. Have a great weekend.

    • Lisa Tutman-Oglesby

      Thanks so much, Marisa.
      I think you were the only Marisa in the workshop yesterday and I knew it was you.
      Good luck on the c-stand shopping. Did I send you the links for the equipment I purchased?
      Thanks for the cinemagraph love. I’m still on that learning curve so, I appreciate that.
      Have a great weekend and good luck with that fabric dye project. I can’t wait to see it.

  • Lois

    Beautiful presentation and looks decadent. One question from your cinemagraph, do you actually pour that much ganache on each serving or was that just to enhance the video?

    • Lisa Tutman-Oglesby

      Ha,ha, Lois.
      That is such a fair question. The amount of ganache poured in this case was entirely to try to get just the right shot-lol.
      It was also my second attempt. That’s the thing about trying to capture pouring, fluids and such.
      I shot a similar photo recently that featured my daughter sifting confectioner’s sugar onto a cake and oh, the amount of sugar that ended up on that cake. Far too much… but the picture was pretty.
      The things we do for the perfect photo.
      If serving these brownies, I suggest go heavy on the raspberries as a garnish… and go light on the ganache.

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