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Decadent Raspberry Chocolate Brownie {Recipe}

Decadent Raspberry Chocolate Brownie {Recipe}

This Easter, our Head Chef Chris is sharing his recipe for these simply gorgeous Raspberry Chocolate Brownies (raspberries optional).

Serve warm, with fresh cream or ice-cream and a homemade chocolate sauce. Nothing can beat them!

See the Recipe below from our Head Chef Chris:


  • 200g good quality dark chocolate
  • 250g unsalted butter
  • 75g frozen raspberries (optional)
  • 80g quality cocoa powder
  • 65g plain flour
  • 1 teaspoon baking powder
  • 360g caster sugar
  • 4 large free-range eggs

Chocolate Sauce

  • 110g good quality dark chocolate, broken into pieces
  • 110g good quality milk chocolate, broken into pieces
  • 120ml double cream


  1. Preheat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.
  2. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly.
  3. Sift the cocoa powder, baking powder and flour into a separate bowl, and mix.
  4. Beat the eggs until fluffy, add the and sugar while mixing,
  5. Add dry mix and fold in until you have a silky consistency.
  6. Pour the brownie mix into the baking tin, scatter the raspberries (if using them) over the top and gently press till half-submerged and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
  7. Allow to cool in the tray, then carefully transfer to a large tray and portion.
  8. For the chocolate sauce, melt chocolate in the cream and stir
  9. Serve with fresh cream and chocolate sauce


fed up with cooking?

Order delicious hot meals to enjoy at home with our new call and collect service. 2-course meal for two adults and two children for just €50, or nab a delicious mixed brownie box for €20. We also have an a la carte menu and fabulous Sunday Lunch offer.

See menus 



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