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Photo of Dark chocolate and raspberry brownies by WW

Dark chocolate and raspberry brownies

Total Time
1 hr
20 min
40 min
Juicy raspberries inject little pockets of sweetness into these heavenly brownies that will quickly be bookmarked as a firm favourite of the whole family


Reduced fat oil spread

75 g

Brown sugar

½ cup(s), (110g), soft

Cocoa powder

¼ cup(s), (25g)

Skim milk

cup(s), (80ml)


2 medium

Low fat chocolate mousse

250 g

White self-raising flour

1¼ cup(s), (185g)

Dark chocolate

50 g, finely chopped

Frozen raspberries

150 g

Icing sugar

1 tbs, to dust


  1. Preheat oven to 180°C or 160°C fan-forced. Lightly spray a 20cm- square cake tin with oil. Line base and sides with baking paper.
  2. Place canola spread, sugar, cocoa and milk in a small saucepan. Stir over low heat until smooth. Transfer to a large heatproof bowl and cool for 10 minutes.
  3. Whisk eggs and chocolate mousse in a small bowl until combined. Fold mixture into cocoa mixture, followed by flour, chocolate and raspberries. Spoon mixture into prepared pan and bake for 30–35 minutes or until a skewer inserted in centre comes out clean. Stand in tin for 10 minutes before turning out onto a wire rack to cool. Dust with icing sugar and serve brownies cut into 16 squares.