Raspberry chocolate brownie
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|225 g||Butter, cubed|
|200 g||Dark chocolate, coarsely chopped, or use chocolate buttons|
|1½ cups||Brown sugar, firmly packed|
|½ cup||Chocolate chips|
|1½ cups||Raspberries, fresh or frozen|
|1 to dust||Icing sugar|
- Heat oven to 170 degC fan bake. Line a 17 x 27cm slice tin with nonstick baking paper with an overhang on all sides. Place butter and dark chocolate in a heatproof bowl and microwave on high for 2 minutes to melt. Stir until smooth.
- Beat in brown sugar with a wooden spoon, then stir in eggs, one at a time. Stir in sifted flour and cocoa powder, then stir in chocolate chips.
- Pour into tin and scatter with raspberries. Bake for 40 to 45 minutes or until a skewer inserted comes out clean but moist.
- Remove to a wire rack to cool. Dust with icing sugar and cut into squares to serve.