Raspberry-Spiked Chocolate Brownies - Greenspoon

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Raspberry-Spiked Chocolate Brownies

Raspberry-Spiked Chocolate Brownies

Course: Recipes, MainDifficulty: Easy
Servings

4

servings
Total time

45

minutes

Ingredients

  • 200 grams (7 ounces) 70% Chocolate Baking Sticks, chopped

  • 250 grams (8 ounces) butter

  • 1 3/4 cups brown sugar

  • 4 eggs

  • 1 1/3 cups plain (all-purpose) flour

  • 1/4 teaspoon baking powder

  • 1/3 cup cocoa, sifted

  • 1 1/2 cups Freshly raspberries, fresh or frozen

Directions

  • Preheat the oven to 180°C (355°F).
  • Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine.
  • Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30–35 minutes or until set.
  • Serve warm or cold with thick (double) cream or vanilla bean ice-cream.

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