Who doesn’t love brownies? No one, that’s who. These ones have raspberries AND chocolate chips in them. They didn’t last long enough for me to try them with ice-cream, but I reckon that would have been pretty good, especially if the brownies were warmed slightly.
The recipe is from The Cook’s Companion by Stephanie Alexander. I made some slight modifications by adding the raspberries and cooking it in a smaller tin to make the brownies thicker.
Chocolate raspberry brownies
Makes 16, or however many squares you want to cut
180 g unsalted butter, melted
3/4 cup of cocoa
1 1/2 cups caster sugar
1/2 tsp vanilla extract
4 eggs, lightly beaten
2/3 cup plain flour
50 g dark chocolate, chopped
handful of raspberries (I used frozen)
pinch of salt
Preheat oven to 160°. Grease and line a 20 x 20 cm cake tin with baking paper.
Mix butter and cocoa in a small bowl, then add sugar, vanilla and eggs. Mix in remaining ingredients.
Pour into prepared tin and bake for 35-40 minutes, or until firm but still moist. You need to keep an eye on it, and I erred on the slightly underdone side, just because I like really soft brownies. If you use a bigger tin it might only take 20-25 minutes.
Allow to cool in tin completely. Dust with (lots of) icing sugar and cut into squares.