Chocolate and raspberry brownies
Prep:
25 mins
Cook:
50 mins
These brownies are dark and decadent, rich and gooey and above all totally moreish!
350g dark chocolate (55-60% cocoa solids)
250g unsalted butter
3 free range eggs
250g/9oz dark muscavado sugar
110g plain flour, sifted
1 tsp baking powder
Pinch of salt
175g fresh raspberries
Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in square cake tin with a little butter.
Melt the chocolate and butter together and then leave to cool a little.
Whisk the eggs until they begin to thicken and then add a little sugar at a time beating until glossy and all the sugar has been added. Mix in the melted chocolate and fold in the flour, baking powder and salt.
Pour half the mixture into the cake tin. Sprinkle the raspberries over it and cover with the other half of the mixture.
Transfer to the oven to bake for about 40 minutes or until the surface is firm.
Remove the cake to a wire rack, and leave to cool for 20 minutes.. Cut the cake into squares and take out of the tin when cold.
Serves
Makes 16 brownies
Preparation Time
25 minutes
Cooking Time
50 minutes
Main ingredients
Chocolate, Fruit
Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Kids Food, Cake Stall
Special Info
Nut free, Vegetarian
Level of Difficulty
Easy
We tried this as a gluten free recipe and it works really well. Just substitute the flour and baking powder with gluten free alternatives.
