This delicious raspberry brownie recipe from Hugo Arnold is the perfect way to use up a glut of summer berries.

"Who needs spoons? Far better to start breaking off bits of brownie and scooping up the cream, particularly if you can stretch back in the sunshine." – Hugo Arnold

Yield: Serves 4


  • 200g dark chocolate, roughly broken
  • 100g milk chocolate, roughly broken
  • 250g butter
  • 400g soft brown sugar
  • 5 eggs
  • 140g plain flour
  • 50g cocoa powder
  • 250g raspberries
  • Whipped cream, to serve


  1. Preheat the oven to 180ºC/gas mark 4. Line a 20x30cm shallow baking tray with greaseproof paper.
  2. Combine the chocolate, butter and sugar in a bowl sitting in a pan of simmering water until melted. Remove from the water. Whisk in the eggs one by one. Sieve the flour and cocoa into the mixture. Gently stir in the raspberries.
  3. Bake for 30-35 minutes depending on how gooey you like your brownies. Allow to cool and slice into squares.
  4. Serve with the whipped cream.