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Choc crisp raspberry brownies

Crisp choc raspberry brownies

Total Time
1 hr 10 min
20 min
30 min


Reduced fat oil spread

100 g

Dark chocolate chips

80 g

Cocoa powder

cup(s), (30g)

Skim milk

cup(s), (80ml)

Caster sugar

½ cup(s), (110g)


2 medium, lightly beaten

Plain flour

½ cup(s), (75g)

White self-raising flour

½ cup(s), (75g)

Chocolate bar, rice crisps

160 g, chopped

Fresh raspberries

125 g

Oil spray

1 x 3 second spray(s)


  1. Preheat oven to 180°C. Lightly spray a 16cm x 26cm slice tin with oil. Line base and 2 long sides with baking paper.
  2. Place spread, chocolate chips, cocoa and milk in a small saucepan. Cook, stirring, over low heat until smooth. Stir in sugar and cook, stirring, until sugar dissolves. Set aside to cool for 10 minutes.
  3. Sift flours into a large bowl. Stir egg into cooled cocoa mixture. Stir cocoa mixture into flour mixture until just combined.
  4. Place bars in a microwave-safe bowl. Cover and microwave on High (100%) for 1 minute. Stir for 1 minute (do not let mixture harden).
  5. Stir melted bars into cocoa mixture. Spoon mixture into prepared tin and smooth surface. Press raspberries into top of brownie.
  6. Bake for 30-35 minutes or until a skewer inserted into centre comes out with a few moist crumbs. Set aside in tin for 10 minutes before turning out onto a wire rack to cool. Cut into 20 squares to serve.


TIPS: Store in an airtight container for up to 4 days. You can use 125g thawed frozen raspberries instead of fresh raspberries. VARIATION: Swap raspberries for 125g fresh blueberries or pitted cherries.