These chewy and soft Raspberry and Chocolate Cookie Bars are so delicious and incredibly easy to make. There’s no dough chilling or rolling into balls required and those little pockets of tangy raspberry and sweet chocolate make them simply irresistible.
WHY YOU WILL LOVE THIS RECIPE
Flavour Combination | Raspberry and Chocolate is one of the best flavour combinations going. Tangy, tart raspberries meet sweet dark chocolate for a perfect match simply meant for each other.
One bowl | Grab your mixing bowl and ingredients and simply mix them all together. No more mess required.
30 minute bake | There’s nothing better than a bake that can be whipped up and ready to eat in less than an hour and this bake is just that. From bowl to belly within 30 minutes.
TIPS FOR MAKING THE BEST RASPBERRY AND CHOCOLATE COOKIE BARS
DON’T OVER MIX THE BATTER: The cardinal sin of many bakes. Over mixing the batter. When you over mix your dough, you build up more gluten which leaves you with a dry and tough cookie bar. We want a gooey, soft cookie bar so mix the ingredients until they’re just combined and put the spoon away!
USE FROZEN RASPBERRIES: As lovely as fresh raspberries are, they’re so delicate that as soon as you mix them through the batter they’ll split and turn to mush. Frozen raspberries are more hardy and keep their shape whilst you are mixing them through. Some may still defrost as your mixing and split which is fine but you want the majority to stay whole so you get good raspberry chunks with the chocolate in each cookie bar.
DON’T OVER BAKE: Get these out of the oven as soon as they’re just baked and still gooey in the centre to prevent them drying out!
TOOLS YOU WILL NEED TO MAKE THESE RASPBERRY AND CHOCOLATE COOKIE BARS
Before you head to kitchen to whip up a batch of these Raspberry and Chocolate Cookie Bars check the list below to make sure you have everything you need.
8×8 Baking Tin | This recipe is for an 8×8 square baking tin. If you have one larger you will need to adjust the recipe slightly. For 9×9 inch tins increase the recipe by 1/4.
Butter | Both salted or unsalted butter work beautifully in these cookie bars.
Soft Brown Sugar | Brown sugar gives these cookie bars a lovely deep molasses taste. If you want to go richer you can use dark brown sugar instead.
Dark Chocolate | I prefer dark chocolate in this recipe but you could also use milk chocolate if that’s your preference. Dark Chocolate above 70% gives a really rich flavour. It’s also recommended to use the best quality chocolate you can and I absolutely love the Callebaut Chocolate Pellets, they’re so ideal for baking.
Frozen Raspberries | As explained above, for best results I really recommend using frozen raspberries for this recipe.
SHOP THIS RECIPE
OTHER RASPBERRY RECIPES YOU SHOULD TRY
Raspberry and Custard Cream Cheesecake Bars
Raspberry and Chocolate Cookie Bars
Equipment
- 8×8 square baking tin
Ingredients
- 115 g unsalted butter
- 225 g soft brown sugar
- 1 egg large
- 2 tsp vanilla
- 1 tsp baking powder
- 1/2 tsp salt
- 150g dark chocolate chips
- 150 g frozen raspberries
Instructions
- Preheat the oven to 170°C and line an 8×8 square baking tin with non-stick baking paper
- Cream the butter and sugar together in a large bowl until fluffy, then add the egg and vanilla and beat them through well.
- Sift the flour and baking powder into the bowl then fold it through until almost fully combined.
- Add most of the Chocolate chips and frozen raspberries and continue folding the mixture until they're evenly mixed through.
- Pour the mixture into the prepared tin and spread it out then poke in the left over raspberries and chocolate chips across the tip.
- Bake for 18-20 minutes until the edges are set and the top has just started to brown.
- Leave to cool in the pan for 10 minutes then lift the it out using the baking paper and let cool for a further 15 minutes on a wire rack before cutting into squares to serve.
In method you say mix flour….In ingredients there is no flour mention!