Recipe: Mega Milk Chocolate & Raspberry Brownies

Rich, indulgently fudgy and a little bit fruity - that’s how we like our brownies! These homemade treats are simple to make in just one bowl and will disappear in no time!


  • 300g Lily O’Brien’s Mega Milk Chocolate (3 x share bags) roughly chopped
  • 250g butter, at room temperature 
  • 380g caster sugar
  • 150g plain flour
  • 50g cocoa powder
  • 4 eggs, lightly beaten
  • 1tsp almond essence
  • 200g raspberries


  1. Heat oven to 200°C/180°C fan and line a 22cm square cake tin (or similar) with baking parchment.
  2. Melt the chocolate and the butter together in a pan over a low heat, stirring frequently until everything is melted.
  3. Add the sugar, flour and cocoa powder to a large bowl and stir in the melted chocolate mixture until well combined. Add in the lightly beaten eggs and the almond essence and whisk thoroughly to combine.
  4. Stir half of the raspberries into the mixture and pour everything into your prepared cake tin.
  5. Arrange the rest of the raspberries on top of the mixture and bake for 40 minutes allowing a good crust to form over the top of the entire bake.
  6. Allow to cool in the tin for 15 minutes before removing then allow to cool completely on a wire rack before cutting into squares.

For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog