Naughty ‘Raspberry Chocolate Brownies’ And A Valentine’s Day Cocktail To Make Anyone Swoon

With Valentine’s day just around the corner, here are two recipes to make your day extra special – single or loved up. The brownies and cocktail are great to share with a loved one or eat with a group of friends.

I went to a party last night at my friend Raya’s house, which mainly consisted of three French girls, a Bulgarian, a Canadian and  Guernsey girl gossiping on sofas with mountains of food and lashings of sangria. Although I didn’t test the cocktail on them, the brownies went down a treat. Enjoy!

Raspberry Chocolate Brownies (BBC Good Food recipe)

  • 200g dark chocolate, broken into chunks (I used Bournville dark chocolate)
  • 100g milk chocolate, broken into chunks (I used Milka)
  • 250g pack salted butter
  • 400g soft light brown sugar
  • 4 large eggs
  • 140g plain flour
  • 50g cocoa powder (Again, Bournville)
  • 200g raspberries

First of all heat your oven to 180C/160C fan/gas 4.

Then line a 20 x 30cm baking tray tin with baking parchment. Alternatively, use a really good non-stick baking tray – this will make it easier to take the brownies out.

Cut your baking paper

Line your tray

Break up the chocolate


Weigh your butter and sugar, then place the chocolate, butter and sugar in a wide pan and gently melt, stirring occasionally with a wooden spoon.

Melting time

Don’t fiddle with it too much or you will ruin the chocolate, it’s very temperamental. Also make sure you do this on a low heat, as you don’t want the chocolate to burn. Remove from the heat and let the mixture cool for at least 10/15 minutes.


Stir in the eggs, one by one, into the melted chocolate mixture. It will gradually get more shiny and luxurious!



Sieve over the flour and cocoa, and stir in.



Stir in half the raspberries


Pour into the tray


Scatter over the remaining raspberries. (You could pour in half the mixture, sprinkle some white-chocolate chips, then pour the rest of the mixture on top – just a suggestion)

The BBC recipe says to bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. However after testing the recipe I think 35/40 minutes is a better bet. They may seem too gooey at first but be brave – leave them to cool and they will be perfect.


Cool properly before slicing into squares. Store in an airtight container for up to 3 days. They are even better the next day (if you can wait that long).


These were tried by fellow blogger Katie on her ‘Frying Pan Diaries’ website. Check it out.

Now for the Cocktail..

Cupid’s Bow (My own recipe) – makes two cocktails

  • 1 large glass of Montepulciano D’abruzzo (red Italian wine)
  • 1/2 glass of cranberry juice
  • 50 ml of strawberry liquor,
  • 2 large strawberries
  • Balsamic drizzle

Mix the wine, juice and liquor in a jug, pour into cocktail glasses

Dip each strawberry in balsamic drizzle (covering them completely)

Put a long cocktail stick through the middle of each strawberry and balance on top of each glass. The combination of these flavours is to die to!


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