Fudgy chocolate raspberry brownies — rich dark and milk chocolate brownies studded with tart fresh raspberries that cut through the sweetness beautifully.
- 200g Dark Chocolate
- 100g Milk Chocolate
- 250g Salted Butter
- 400g Light Brown Soft Sugar
- 4 large Eggs
- 140g Plain Flour
- 50g Cocoa
- 200g Raspberries
Tags:
Chocolate Desert SnackVideo
Preparation
- Heat the oven to 180C/160C fan/gas 4 and line a 20 x 30cm baking tin with parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally, then remove from the heat.
- Stir in the eggs one by one, then sieve over the flour and cocoa and stir in. Stir in half the raspberries, scrape into the tin, then scatter over the remaining raspberries.
- Bake on the middle shelf for 30 minutes (or 5 minutes more for a firmer texture). Cool before slicing into squares. Keeps in an airtight container for up to 3 days.
