Raspberries cashew brownies

If you like to eat some cake for Sunday treat this one is perfect. The combo of dark chocolate and raspberries is really delicious. Gooey chocolate cake, tender fruits and crunchy nuts – everything is inside. Very quick to prepare and very easy – just mix ingredients together. Little effort big taste. Enjoy!


9x13 inch pan



  • ½  cup butter
  • 2 oz dark chocolate, chopped
  • 2/3 cup sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 1 cup all purpose flour
  • ½  teaspoon baking powder
  • ¼ teaspoon salt
  • ½  cup chopped cashew nuts
  • 1 cup fresh raspberries
  • icing sugar for dusting



Preheat oven to 350 °F (180°C) and line a baking pan with parchment.

In a medium saucepan heat and stir butter and chocolate over low heat until melted and smooth. Remove from heat. Add eggs, sugar and vanilla. Beat lightly with a fork just until combined. In a separated bowl stir together flour, baking powder and salt. Add flour mixture to the chocolate mixture, stirring just until combined. Stir in cashew. Spread batter evenly into the prepared pan. Tear raspberries into small pieces. Pour raspberries over the dough and press lightly. Bake for 30 minutes. Cool in pan.

Take out the cooled cake from the pan and remove parchment. Dust the top with icing sugar before serving.




Category: Brownies.

Tags: cashew, raspberry.

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