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Cutting into raspberry brownie with peanut butter frosting. The brownie is in a bowl with a fork resting inside. On the worktop is a small bowl of peanut butter candy chips and fresh raspberries scattered around
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Easy Raspberry Brownies with Peanut Butter Frosting

Oh so gooey, these fruity chocolate brownies are a rich and indulgent chocolate bake. Topped with a creamy mascarpone peanut butter frosting, they are dangerously addictive.
Prep Time25 mins
Cook Time22 mins
Total Time47 mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 402kcal


For the Brownies

  • 120 g/ ½ cup/ 4 ¼ oz  Butter (unsalted)
  • 170 g/ 1 cup/ 6 oz  Dark chocolate
  • 100 g/ ½ cup / 3 ½ oz  White sugar
  • 110 g/ ½ cup/ 4oz  Dark Muscovado sugar
  • 2 Eggs (large, free range)
  • 2 Egg yolks (large, free range)
  • ¼ teaspoon Salt
  • 30 g/ 1 oz  Cocoa powder
  • 85 g/ ⅔ cup/ 3 oz  Plain (all purpose) flour
  • 125 g / 5 oz Fresh raspberries 

For the Frosting

  • 75 g/ ⅓ cup Butter
  • 75 g/ ⅓ cup Mascarpone cheese
  • 3 tablespoon 3 tablespoon Peanut butter (smooth)r
  • ¾ teaspoon ¾ teaspoon Vanilla extract
  • 75 g/ ⅔ cup Icing (confectionary) sugar

Garnishes - all optional

  • Cocoa powder
  • Fresh raspberries
  • Peanut butter baking chips


Make the Brownies

  • Preheat (fan) oven to 180C/ 350F/ GM4 and line a 7x 7 inch baking tin with butter and parchment
  • Weigh out the sugar and break down any lumps in the muscovado sugar using your fingers
  • Melt the butter and chocolate together in a bain marie. Once melted, mix until smooth
  • Stir in the sugars
  • Add the eggs & yolks and beat to just combine using a handheld balloon whisk
  • Sieve the flour, cocoa and salt into the batter and mix until just combined and no streaks of dry ingredients remain
  • Pour half of the batter into the prepared tin and poke half of the raspberries into it. Top with the remaining batter, level and poke the remaining berries into the batter.
  • Bake for 22 minutes. At this point test with a toothpick - insert it into the centre of the brownie - if raw batter is evident on the stick continue to back for another 2-3 minutes and test again. Continue until the toothpick comes out with no raw batter clinging to it.
  • Take the tin out of the oven and let the brownie cool completely in the tin

Make the Frosting

  • Beat the butter until it is light and fluffy
  • Add the mascarpone and continue to beat until a smooth consistency is reached again - it may split at first, but keep on beating and it will come back together
  • Mix in the vanilla extract and peanut butter. Beat again
  • Sieve the icing sugar and gradually beat in - a spoonful at a time. Continue to beat until the frosting is smooth and creamy


  • Let the brownie cool completely then spread with the buttercream
  • Cut into 12 small squares
  • Decorate with a dusting of cocoa powder, fresh raspberries or peanut butter candy chips
  • Store in an airtight container in the fridge and bring to room temperature before serving


Calories: 402kcal | Carbohydrates: 40g | Protein: 6g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 210mg | Potassium: 218mg | Fiber: 3g | Sugar: 28g | Vitamin A: 582IU | Vitamin C: 3mg | Calcium: 47mg | Iron: 3mg