If someone ever tells you they can’t bake, they are lying. I firmly believe that everyone can bake, no matter their capabilities in the kitchen. Unlike cooking, baking requires precision and patience. Without these two crucial ingredients, you will end up with flat cakes, underbaked bread and rockhard biscuits. This brownie recipe is a complete failsafe, and as long as you follow the recipe to the t, you are guaranteed to end up with rich brownies with a sweet raspberry kick.
Chocolate Raspberry Brownies
- 200 g dark chocolate
- 100 g milk chocolate
- 250 g unsalted butter
- 400 g soft light brown sugar
- 1 tsp vanilla essence
- 1/4 tsp salt
- 4 large eggs
- 140 g plain flour
- 50 g cocoa powder
- 200 g fresh raspberries
- Preheat the oven to 180C (160C fan) and grease and line a 9 x 13 brownie tin.
- In a medium-sized saucepan set over low heat, melt the chocolate, butter, sugar, vanilla and salt together. Once melted, remove from the heat.
- Slowly the add eggs one-by-one to the chocolate mixture, combining well with a wooden spoon after each addition.
- Sieve over the flour and cocoa powder and stir in. Stir in half the raspberries, and then pour the batter into the prepared cake tin.
- Scatter over the remaining raspberries, and then bake in the centre of the preheated oven for 30-35 minutes.When baked, the edges of the brownies will be visibly baked and the centre will be set (there will be no wiggle). As soon as your brownies are exhibiting these signs, pull them out for a rich, fudgy bake. You can use the traditional cake skewer test, but you’ll want to see crumbs. If you aren’t seeing crumbs, your brownies are overbaked.
- Remove the baked brownies from the oven, and leave to cool in the tin before slicing into squares.
In an airtight container, these brownies will keep for around 2-3 days.