Raspberry and Rose Brownies

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Rose and raspberry has to be one of the nicest combinations in the world. Some people find rosewater overpowering, but when I smell it I am whisked back to Fry’s Turkish Delight from childhood (and still enjoyed once every couple of years). So sweet they give me toothache, but that evocative scent of rose is intoxicating.

Rose Raspberry Brownies

I played it safe with the rosewater in this recipe so not to put people off- it’s a delicate aroma and flavour you’re looking for, not a smack in the face with a dozen red roses- but all brands are different so add a little at a time because once it’s in you can’t take it out!

Plain dark chocolate is just fine for this recipe, but if you have a Lidl near by, pop in and pick up some of their bars of 70% dark chocolate with raspberries. It is a really good quality chocolate (I use Lidl’s  60% and 70% chocolate bars a lot in baking- £1.09 for 125g) and has chewy pieces of fruit running through it as well as a great flavour.

I used frozen raspberries but fresh will work just as well. Stick them in still frozen, that’s fine. You may find that they take a little longer to cook, so if you need to keep them in longer, cover the top to stop it burning. I found that because of the fruit these stayed quite gooey inside so the usual skewer test is pointless.


Rose and Raspberry Brownies

Makes 1 tray

  • 300g dark chocolate – see note above
  • 125g butter
  • 65g Greek yoghurt
  • ½ tsp rose water
  • 3 eggs
  • 250g caster sugar
  • 70g flour
  • 1 tsp baking powder
  • 100g raspberries

What you do

  • Bring all ingredients to room temp
  • Line / grease your brownie tin
  • Heat the oven to 160c
  • Melt the butter and chocolate and leave to cool slightly
  • While it is cooling, whisk your eggs and sugar in a food processor and mix until frothy and pale
  • Add in the yoghurt and rose water, followed by the cooled chocolate and butter
  • Mix in the flour and baking powder and whizz until just mixed in
  • Pour about half into your tray, drop your raspberries in and cover with the rest of the mixture
  • Cook for 35-40 minutes – watch the top doesn’t catch
  • Leave in the tray until it is cool, then lift it out carefully

These are very moist and rich – a little goes a long way people! They are lovely served with a little dollop of Greek yoghurt and some fresh raspberries on the side.


Raspberry Rose Brownie

Variations & leftovers

  • Use raspberry Greek yoghurt (Chobani do one with fruit on the bottom which you can mix)  for an even fruitier flavour
  • If you have some in the cupboard, add a splash of Chambord for a decadent twist. I really must get a bottle in!
  • Splash a little rosewater onto a bowl of yoghurt and raspberries

As you can see I have a little raspberry/ yoghurt obsession this week!

My second brownie recipe in a few days- I am keeping my and my hubby’s offices supplied with baked goods! See my nutty brownies here.

Ooh I’m putting this into Casa Costello’s Bake of the Week!

Casa Costello


Enjoy, and happy baking.


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Posted by Claire

She eats. She drinks. She cooks. She travels. She learns. She tastes. She bakes. She is a foodie with exceptional taste! Always looking for the best food and drink producers from far and wide. Chocolate brownie queen, mine are the best. Clandestine Cake Club Organiser for Bolton and Wigan. Travel lover. What better way to discover new food, than to travel to it. Massive fan of The Archers. Crazy cat lady and proud. NW England / Manchester / UK Twitter/Insta: She_Eats_Blog Facebook: SheEatsBlog


    • Hi Jennie. Thanks for such kind comments. The bottle of rose water has been in the house a few months as my hubby uses it in Indian cooking but I was determined to find a sweet use for it!

  1. Pingback: Peach & Almond Loaf Cake - Bake of the Week - Casa Costello

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