Chocolate Raspberry Brownies
HB-0591 · Hand-built original · United States
United StatesDessertVegetarian
Main ingredient: chocolate
Pairs well with: coffee, vanilla ice cream, fresh berries, whipped cream
Serving count not stated for this recipe, so quantities are shown as written.
Ingredients
- 7 oz dark chocolate, broken into pieces
- 3½ oz milk chocolate, broken into pieces
- 8¾ oz salted butter, cut into cubes
- 14 oz light brown soft sugar
- 4 large eggs
- 5 oz plain flour
- 1¾ oz cocoa powder
- 7 oz raspberries
Method
- Heat the oven to 350°F. Line a 8 x 12 in baking tin with baking parchment.
- Put the dark chocolate, milk chocolate and butter in a heatproof bowl over a pan of gently simmering water and melt, stirring occasionally. Remove from the heat and leave to cool slightly.
- Whisk the sugar and eggs together in a large bowl for 2-3 minutes until pale, thick and mousse-like.
- Pour the melted chocolate mixture into the eggs and fold together gently.
- Sift in the flour and cocoa and fold in until just combined, with no dry pockets.
- Fold in about three-quarters of the raspberries, then pour the batter into the prepared tin and level the top. Scatter the remaining raspberries over the top.
- Bake for 25-30 minutes until the top has a papery crust and the centre still has a slight wobble.
- Leave to cool completely in the tin, then lift out and cut into squares.
Nutrition not computed — no serving count in the source recipe (per-serving values cannot be derived without one).