There's nothing more delicious than a rich, gooey, chocolate brownie, studded with raspberries. The combination of tart raspberries and rich chocolate is amazing!
This is a very simple recipe and it bakes very quickly. In fact under-baking it is what contributes to the gooey texture we all look for in a brownie… make sure you take it out when it's set around the edge and still wobbly in the centre.
I love the addition of raspberries for the flavour, but also the red colour and if you want to take it a notch further in presentation and flavour, add a handful of while chocolate bits.
- 200g (7oz) dark chocolate, chopped
- 250g (8oz) butter
- 200g (7 1/4oz) brown sugar
- 4 eggs
- 200g (7oz) flour
- 1/4 teaspoon baking powder
- 40g (1 1/2oz) cocoa
- 1 1/2 cups raspberries, fresh or frozen
- Pre-heat oven to 180 degrees Celsius (350 degrees Fahrenheit).
- Melt chocolate and butter together in a small saucepan over a low heat. Stir until melted and smooth.
- Whisk eggs and sugar together.
- Slowly whisk the melted chocolate into the egg and sugar.
- Sift over the flour, baking powder and cocoa power and gently mix to combine.
- Pour into a 23cm square, baking paper lined tin.
- Top with raspberries and bake at 160 degrees Celsius (320 degrees Fahrenheit) for approximately 20 minutes or until the centre is slightly wobbly.
- Leave to cool at room temperature.