Raspberry-Spiked Chocolate Brownies
Raspberry-Spiked Chocolate Brownies
Course: Recipes, MainDifficulty: EasyServings
4
servingsTotal time
45
minutesIngredients
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.
Shop the Ingredients