The eldest was on half term this week. After a trip round a museum Moo and her pal Deelybop were exhausted, they had been at sports camp all week. I asked if they wanted to help bake, but they preferred watching Wizard of Oz with a bowl of popcorn. So instead I whipped these little gorgeous bites up by myself. I had some raspberries frozen from our last fruit picking trip, I probably used too many so it all got very gooey, but blimey it was tasty!
Chocolate Raspberry brownies
Makes 16
- 125g unsalted butter
- 100g good quality dark chocolate, at least 70% cocoa
- 2 large eggs
- 275g golden caster sugar
- 1tsp baking powder
- 2tbsp cocoa powder
- 150g raspberries
Grease and line a 20cm square tin. Pre heat the oven to 180c (170 fan)/350f/gas mark 4
- Put butter and chocolate in a heatproof bowl on a pan of water on a simmer making sure the bowl doesn’t touch the water. Melt both and stir once or twice.
- Remove chocolate from heat and allow to cool slightly
- In a large mixing bowl whisk the eggs and caster sugar with an electric hand mixer for 5 mins until pale and fluffy.
- Stir in the melted chocolate mixture.
- Sift flour, baking powder and cocoa into the bowl and fold into the mixture.
- Fold in half the raspberries then pour into the prepared tin and level the top. Scatter the rest on top.
- Bake for 35-40 mins until risen but still a bit soft in the centre. Remove from oven and leave to cool in the tin. Then turn out and cut into squares.
Alternatively, replace raspberries with 80g honeycomb broken into chunks.
Best eaten warm with vanilla ice cream. My family demolished these in one evening.
mooandboosmum 