Valentine’s Brownies

Now, first things first. I’m not a huge lover of Valentine’s Day. We have a nice meal and buy each other treats (which we tend to get together, and they tend to be DVDs and things we both want) but we don’t go over the top. However, I’m more than happy with any excuse to make more chocolatey treats! That said, if we’re completely honest, there’s nothing specifically Valentines about my Valentine’s Brownies. They and all of my other Valentines bakes (spoiler alert) are basically normal bakes, with either something pink or something heart-shaped added. But, one could argue that this is also true of the 9 million valentine’s products currently for sale in all good supermarkets.

So, these Valentine’s Brownies could also be called “White Chocolate and Raspberry Brownies” if you weren’t feeling the love, or you were making them at any other time of the year!

Chopped Valentine's Brownies

Whatever you want to call them, however, they are amazing! We love Brownies, and my original Chocolate Brownie recipe is one of my favourites. They are so rich and absolutely full of sugar and fat, but they taste heavenly. The addition of raspberries is fantastic. The flavours seep into the brownie mix to give it this wonderful fruity flavour. I’d only have one at a time, but it’s definitely worth the 900000 calories.

Close up of Valentine's Brownies

Ingredients

  • 100g White Chocolate Chips
  • 100g Raspberries
  • 260g Butter
  • 260g Dark Chocolate
  • 430g Caster Sugar
  • 5 Eggs
  • 160g Plain flour
  • 65g Cocoa

Valentine's Brownies Ingredients

I used frozen Raspberries, and just took what I needed out to defrost a couple of hours before I baked my Valentine’s Brownies. Fresh is great, but they go bad quite quickly and are more expensive.

Method

Grease a deep baking tray and line with baking paper. This will make it easier to get out later. Preheat the oven to 180 degrees.

When I make Brownies, I like to separate my ingredients into pairs. So, I weigh the butter into one large mixing bowl, breaking the dark chocolate in. I combine the flour and cocoa into a small dish, and I place the eggs and sugar in another large bowl.

Whisk the eggs and sugar for a few minutes until they are light and fluffy. Leave to one side until needed.

Gently heat the chocolate and butter over a pan of simmering water, constantly stirring until smooth. Trying really hard not to melt your plastic mixing bowl to the pan. No, just me?!

melted chocolate

Remove from the heat and fold in the sugar and eggs, until the colour is even. Then, sift in the flour and cocoa and stir until smooth.

Tip in the white chocolate chips and stir until they are evenly spread.

Choc Chips in Valentine's Brownies Mixture

Pour half of this Valentine’s Brownies mixture into the lined baking tray and tilt to spread into the corners. Now, press in the raspberries. Don’t worry about being neat.

Raspberries in brownies

Then, pour on the rest of the mixture, spreading with the back of a metal spoon so that the raspberries are covered, and the mixture is even.

Bake the Valentine’s Brownies in the oven for 35 minutes. When ready, remove and leave to cool in the tray for 10 minutes, before lifting the paper and sliding over onto a baking tray. The top of your Valentine’s Brownies should be beautifully cracked and papery like the best brownies are!

Valentine's Brownies Recipe

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Valentine's Brownies
Prep Time
10 mins
Cook Time
35 mins
Total Time
45 mins
 
White Chocolate and Raspberry Brownies
Course: Cake
Cuisine: British
Servings: 15 Brownies
Calories: 350 kcal
Author: Donna
Ingredients
  • 100 g White Chocolate Chips
  • 100 g Raspberries
  • 260 g Butter
  • 260 g Dark Chocolate broken into squares
  • 430 g Caster Sugar
  • 5 Eggs
  • 160 g Plain flour
  • 65 g Cocoa
Method
  1. Grease a deep baking tray and line with baking paper.

  2. Preheat the oven to 180 degrees.
  3. Whisk the eggs and sugar for a few minutes until they are light and fluffy.

  4. Leave ot one side until needed.
  5. Gently heat the chocolate and butter over a pan on simmering water, stirring constantly until smooth.
  6. Remove from the heat and fold in the sugar and eggs, until the colour is even.
  7. Sift in the flour and cocoa and stir until smooth.

  8. Tip in the white chocolate chips and stir until they are evenly spread.
  9. Pour half of this Valentine's Brownies mixture into the lined baking tray and tilt to spread into the corners.
  10. Press in the raspberries.

  11. Pour on the rest of the mixture, spreading with the back of a metal spoon so that the raspberries are covered, and the mixture is even.

  12. Bake the Valentine's Brownies in the oven for 35 minutes.
Recipe Notes

I bake my brownies in a greaseproof paper lined baking tray that's around 12" by 10" and an Inch deep.

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24 thoughts on “Valentine’s Brownies”

  • That looks so yummy! I’m not great at baking brownies, it always seems to be really gloopy even after a long baking time. Then I go overboard and they end up really dry. Think I’ll give this recipe a go! #mondaystumble

    • There is such a fine line between too gooey and too cakey! I really struggled when we changed ovens, but found adding an extra 20g of flour helped! You could also try leaving them in the tin to cool, or reducing the oven temp and increasing the time. x

  • These look absolutely delicious! My hubby and I are also not huge on Valentines (admittedly we sometimes forget) but tend to do things together at other times, mostly as the restaurants are always busy and I’m always disappointed with the food/service on Valentines. But love a great home cooked meal and these could be perfect for dessert!

    • I can’t stand the idea of a restaurant on valentines day with all the couples trying to be couply! We tend to just cook a nice meal and try to go out on another night.

  • Oh my gosh! These look absolutely amazing! I don’t typically do anything on Valentine’s Day, but, this year, I may have to whip up a batch of these! #mondaystumble

  • Ooh Yummmy! I love brownies and anything with chocolate and raspberries in is right up my street! We don’t do much for Valentines Day except to buy cards and chocolates. However, my daughter has picked up on the Valentine’s marketing this year and keeps reminding me that I need to get her something so Valentine’s day may start to become a bigger thing!

  • These look so utterly lush. Brownies are just irresistible at the best of times, but your inclusion of fresh raspberries makes these doubly so.

    I would say thanks for sharing with #WeShouldCocoa and I have included your brownies in the round-up, but I couldn’t see a link to the post? I’ve also scheduled your pin to post to the We Should Cocoa board.

    • Hi Choclette! Weirdly, when I go into “edit post” your link is down the bottom with the linky’s! I’m working on it, don’t worry. Thanks for including me. Will be sure to come and link up again soon x

  • Just gorgeous, I love the crispy top on these brownies, plus the addition of the raspberries – they pair so well with chocolate! thank you for bringing your lovely recipe to #CookBlogShare:)

  • So agree about Valentine’s Day. A meal and a card is enough (we don’t even do presents usually). It’s nice to have an excuse to celebrate, but we certainly don’t go over the top… That said, like you, I never mind an excuse for tasty treats. And I could happily find lots of excuses for your gorgeous brownies – raspberries and white choc is such a fab combo – and surely the addition of raspberries makes them practically a health food, no? 😉 Eb x

  • Oh my they look good. I’m normally one for fruit in my chocolate, ya know I just like chocolate but I think I’d make an exception for these. I’m loving the rich sound of them! Thanks for joining us at #familyfun

  • Ooh yummy! I know your brownies are going to be good with all that chocolate! Yum! I know just what you mean about Valentine’s Day. Hubby & I buy one another something each for the day – but like you say it’s always something that we want anyway rather than a random teddy with a heart etc!. #cookBlogShare
    Angela x

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