Raspberry-Spiked Chocolate Brownies
Rich, fudgy chocolate brownies studded with fresh raspberries. These decadent brownies combine dark chocolate and butter with a hint of cocoa, topped with juicy raspberries for the perfect balance of sweet and tart.
12 servings
35 min
Ingredients
- •200 grams dark chocolate
- •250 grams butter
- •1¾ cups brown sugar
- •4 whole eggs
- •1⅓ cups plain flour
- •¼ teaspoon baking powder
- •⅓ cup cocoa
- •1½ cups raspberries
- •note
Cooking Instructions
- 1.
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.
35 min