Chocolate and raspberries together make brownie perfection!
I love the ways these turned out – so creamy and rich! And the slight tartness of the raspberries complement the sweetness so well. The raspberries can be replaced by your favourite add-ins. I’d recommend cherries, walnuts, white chocolate pieces or macadamia nuts – get creative!
The important thing to remember is not to overbake brownies. I have done it on one too many occasions and the result is a disappointing, dry cake. You also don’t want a mouthful of sticky dough, so try to get the balance right. The aim is a soft, moist interior and a deliciously crunchy top.
Chocolate Raspberry Brownies (makes 9 squares)
- 185g unsalted butter
- 185g dark chocolate
- 85g plain flour
- 40g cocoa powder
- 3 large egg
- 200g golden caster sugar
- handful of raspberries (can be frozen)
- Line a 20cm square tin and preheat the oven to 180c
- Melt the butter and dark chocolate in the microwave and set it aside to cool slightly
- Whisk the eggs and sugar until thick and light
- Add the cooled chocolate mixture to the eggs and fold together
- Sieve the flour and cocoa powder into the mixture and fold gently
- Add the raspberries and fold
- Bake in the preheated oven for about 25 mins. If the middle is still wobbly, keep baking for another 5 mins and keep checking – make sure not to overbake!