• 1 cup margarine
  • 1 bar 70% dark baking chocolate
  • 1 cup flour
  • 12 tbsp cocoa powder
  • 4 eggs
  • 1 tsp vanilla extract
  • 1 3/4 cups granulated sugar
  • 1 tsp baking powder
  • 200 grams raspberries (this is the standard size container)
  • 3/4 cups halved macadamia nuts


  1. Preheat oven to 350°F. Line a 9×13 inch baking tray with baking parchment.
  2. Melt the butter and chocolate (separately) in the microwave, then combine in a bowl. To melt the chocolate, heat for 30 seconds, then in 15 second intervals and stir until fully melted.
  3. Add the sugar and vanilla extract to the bowl with the butter and chocolate, combine. Then beat in the eggs one at a time.
  4. In another bowl, mix the flour, baking powder, and cocoa powder. Fold in the wet mixture with a spatula. Then fold in the raspberries and macadamia nuts.
  5. Pour into the baking tray and bake at 350°F for 45-50 minutes. When done, transfer to a wire cooling rack and cool for an hour.

Tips: Definitely be careful when transferring to the wire rack. Raspberries make the mixture very wet, and unfortunately when I transferred it I ended up getting cracks in the brownie. Since macadamia nuts may be harder to find and are quite expensive, you can replace them with hazelnuts if you like.