Thursday, 17 October 2013

Double Chocolate Raspberry Brownies

I have had the biggest urge to bake with fruits lately. For instance my mini apple pies I made the other day, and just this morning I attempted to make homemade fruit roll-ups (not a success). Then, my fiance requested that I make raspberry brownies (these are not gluten-free) and I thought "why not?". I thought to myself, that those two ingredients combined could make a killer brownie, so I did it. Once again I caved in to my husbands' needs (ladies stay strong!). I present to you, my chocolate raspberry brownies, with more raspberries on top. Enjoy!

*Makes: 16 pieces

  • 1 1/4 cup (220g) semi-sweet chocolate chips 
  • 3/4 cup (80g) milk chocolate, broken into pieces
  • 1 cup (250g) butter
  • 2 cups (400g) dark brown sugar
  • 4 large eggs
  • 1 cup (140g) plain flour
  • 10 tbsp (50g) cocoa powder
  • 1 1/2 cup (240g) raspberries, chopped


Step 1: Heat your oven to 180C/160C fan/360F. Line a baking tray tin with foil and sprat with cooking spray. Set aside. 

Step 2: Put all of your chocolate, butter and brown sugar in a sauce pan on medium-low heat and gently melt, stirring occasionally with a wooden spoon. Keep stirring until everything has melted and is combined well. Remove from the heat. Let sit for a few minutes before adding any other ingredients.

Step 3: Beat eggs before adding to the chocolate mixture. Once beaten, add them, one by one, into the melted chocolate mixture. Then add the flour and cocoa, and stir in slowly. 

Step 4: Chop up your raspberries if you haven't done so already and then stir half of them into the mixture. Scrape the mixture into your pan lined with foil and make sure the surface is even. Add the other half by scattering them over the top of the brownie mixture. Bake on the middle shelf for 35-45 minutes or, if you prefer a firmer texture, add another 5 minutes more. 

Step 5: Cool before slicing into squares. Serve with a cold glass of milk and some fresh raspberries on the side. Enjoy! (First picture was when it was baked for 35 minutes and then I put it back in the oven for another 10 minutes and that is the second picture. I would honestly leave it in the oven for closer to an hour if you don't want a gooey inside, but if you do, then 45 minutes should be okay!)

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