Raspberry Chocolate Brownies

(makes 1 large slab)

Did someone say chocolate? These are simply heavenly and combine all the flavours of sultry dark chocolate and sensational berries.

  • 150g dark (70%) chocolate, roughly chopped
  • 250g unsalted butter, chopped
  • 1 cup (150g) plain flour
  • 2 tbsp dark baking or Dutch cocoa
  • good pinch salt
  • 2 cups (440g) caster sugar
  • 4 large eggs, room temperature
  • 1 tsp vanilla extract
  • 50g extra dark chocolate, chopped
  • 500g frozen raspberries
  • fresh raspberries to serve, if desired
  • icing sugar & cocoa to serve

Line the base and sides of a square cake pan with a large sheet of baking paper. Preheat oven to 160°C (140°C fan forced).

Put the butter and chocolate into a heavy based saucepan and melt over a low heat, stirring often. The mixture is ready when very glossy and smooth. Set aside to cool slightly.

Meanwhile, sift the flour and cocoa together until well combined.

Using an electric mixer, combine the cooled melted chocolate mixture, with the sugar, eggs and vanilla in the mixer bowl. Mix on a low speed until combined, then increase the speed to medium high and beat for 2 minutes until thick, glossy and luscious looking.

Remove the mixing bowl from the mixer and scatter in the flour.

Using a large metal spoon, gently fold the flour cocoa mixture into the batter until there are no lumps left. Add the raspberries and the chocolate chunks and fold in very lightly. Take care not to over mix.

Pour the batter into the lined pan then scatter over the remaining berries and chocolate, poking them randomly into the batter.

Bake for 40 minutes until the brownie is just firm. Take care not to burn!

When cool, cut into large squares, dust with icing sugar and of cocoa.

Display these brownies like the prize that they are! Wrap them in ribbon and choose your favourite platter to show them off.

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