Friday, 31 July 2015

Raspberry and Chocolate Brownies


200g Softened Butter
275g Caster Sugar
200g Dark Chocolate
100g Plain Flour
1tsp Baking Powder
75g Cocoa Powder
100g Milk Chocolate 
3 Large Eggs
100g Raspberries

  • Fill a medium sized saucepan 1/3 way up with water and put the butter and dark chocolate into a large heatproof bowl and place on top of the saucepan and begin to melt on a low heat. 
  • Once melted, remove the bowl from the saucepan and wait to cool.
  • Turn on your oven to 180 degrees and line a shallow rectangle baking tin with baking paper
  • Sieve the flour and cocoa powder into a medium bowl before adding the baking power. 
  • Chop the milk chocolate into rough pieces 
  • Crack the eggs into a separate bowl and mix in the sugar until combined using an electric whisk. 
  • When the eggs are smooth, pour in the cooled chocolate mixture and gently fold until both mixtures are combined this may take a while so be patient! 
  • Add the flour, baking power and cocoa power to the mixture and gently fold again.
  • Stir in the milk chocolate pieces and raspberries before spooning the mixture into the baking tin.
  • Place in the oven and cook for 25 minutes 
  • Once done, leave to cool for a further 25 minutes and then cut into squares.


No comments:

Post a Comment