Chocolate & Raspberry Brownies
Did anyone see the cover of BBC Good Food magazine this month? It had the most gorgeous looking chocolate & raspberry brownies I've ever seen, and I honestly couldn't resist the idea. I used an adapted version of a great brownie recipe, the results were amazing.
These gooey, chocolatey, raspberryish beauties are the perfect childhood-to-adulthood crossover treat. You need these in your life. Immediately.
For lots of step-by-step pictures and the recipe, please visit my blog, Cloudberry Dreams.
Otherwise, the recipe alone is
CHOCOLATE & RASPBERRY BROWNIES
200g dark chocolate, roughly chopped
225g butter
2 eggs
2 egg yolks
200g soft brown sugar
170g plain flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
pinch of salt
150g raspberries
MAKES APPROX. 16
1. Heavily grease and/or line a 20cm (8in) square cake tin (I couldn’t find a square one in the cupboard, so I had to settle for a round one…you can do this if you have to!) and preheat the oven to 160 degrees Celsius (that’s 325 Fahrenheit or Gas Mark 3).
2. Melt the chocolate and butter together, either using the microwave (heating in 30 second blocks and stirring between each block of time) or in a heatproof bowl over a saucepan of simmering water. It should be lovely, smooth and glossy once it’s melted.
3. In a large mixing bowl, beat together the eggs, egg yolks and brown sugar until they come together and the mixture is golden brown.
4. Now add the melted chocolate to the egg and sugar mixture, stirring gently until combined.
5. In a separate bowl, sift together the flour, cocoa powder, salt and baking powder and then pour into the chocolate mixture.
6. Gently fold the flour into the chocolate until just combined, making sure that there are no flour pockets hiding in the mixture.
7. Add the raspberries and fold them very gently through the brownie mixture and pour the mixture into the tin.
8. Bake for 20 - 25 minutes, then remove the tin from the oven and place it on a wire rack to cool for an hour or two before turning the brownies out onto a board. I cut the edges off mine to square it out into a normal brownie shape.
Enjoy! x
x-posted to cooking & bakebakebake
These gooey, chocolatey, raspberryish beauties are the perfect childhood-to-adulthood crossover treat. You need these in your life. Immediately.
For lots of step-by-step pictures and the recipe, please visit my blog, Cloudberry Dreams.
Otherwise, the recipe alone is
CHOCOLATE & RASPBERRY BROWNIES
200g dark chocolate, roughly chopped
225g butter
2 eggs
2 egg yolks
200g soft brown sugar
170g plain flour
2 tablespoons cocoa powder
1/4 teaspoon baking powder
pinch of salt
150g raspberries
MAKES APPROX. 16
1. Heavily grease and/or line a 20cm (8in) square cake tin (I couldn’t find a square one in the cupboard, so I had to settle for a round one…you can do this if you have to!) and preheat the oven to 160 degrees Celsius (that’s 325 Fahrenheit or Gas Mark 3).
2. Melt the chocolate and butter together, either using the microwave (heating in 30 second blocks and stirring between each block of time) or in a heatproof bowl over a saucepan of simmering water. It should be lovely, smooth and glossy once it’s melted.
3. In a large mixing bowl, beat together the eggs, egg yolks and brown sugar until they come together and the mixture is golden brown.
4. Now add the melted chocolate to the egg and sugar mixture, stirring gently until combined.
5. In a separate bowl, sift together the flour, cocoa powder, salt and baking powder and then pour into the chocolate mixture.
6. Gently fold the flour into the chocolate until just combined, making sure that there are no flour pockets hiding in the mixture.
7. Add the raspberries and fold them very gently through the brownie mixture and pour the mixture into the tin.
8. Bake for 20 - 25 minutes, then remove the tin from the oven and place it on a wire rack to cool for an hour or two before turning the brownies out onto a board. I cut the edges off mine to square it out into a normal brownie shape.
Enjoy! x
x-posted to cooking & bakebakebake