Chocolate raspberry brownies

Chocolate raspberry brownies

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.

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2 responses to “Chocolate raspberry brownies

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