When I say rich raspberry brownie, I really, really mean rich. This is the stuff heart attacks and sugar crashes are made of.
It’s one of the best recipes I’ve come across for simplicity, and a simultaneous crowd pleasing factor.
I recommend giving it to:
1. hosts who are making you dinner
2. work mates who are nice to you
3. other people’s children right before giving them back to the parents (just for a laugh).
What I liked about this recipe was the fact you mixed in half the berries, and then put the other half on top.
Place half your raspberries on top before baking
If this looks good, but you’re looking for a more run of the mill (but still amazing) brownie recipe, check this brownie recipe out I’ve posted previously.
Serve with ice cream, or just straight in your mouth.
Ingredients
200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar (2 cups lightly packed)
4 large eggs
140g plain flour (1 cup)
50g cocoa powder (1 cup)
200g raspberries
Method
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment.
- Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in.
- Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
- Bake on the middle shelf for 45 mins (original recipe said 30 mins, it needed the extra 15 as it was still very moist in the middle after 45). It’s hard to tell when brownies are done, but as a rule it should be coming away from the edge a bit, but still wet in the middle when you give it a shake. Lightly spingy on the outside… gooey in the middle.
- Allow to cool completely before slicing into squares. If you try and slice a warm brownie it gets very messy very quickly.
Healthy? I’m going to hazard a guess and say… not really. I’m also not going to add up the calories as I don’t want to know.
Storage: Store in an airtight container for up to 3 days. I recommend keeping it in the fridge in summer.
Gluten free: You could adapt this by switching out the flour, the recipe is moist enough and rich enough it would be fine.
Source: adapted from the Weight Watchers site (which is strange in itself, right?).
