Raspberry-Spiked Chocolate Brownies |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 16 |
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Ingredients:
200 grams (7 ounces) dark chocolate, chopped |
250 grams (8 ounces) butter |
1 3/4 cups brown sugar |
4 eggs |
1 1/3 cups plain (all-purpose) flour |
1/4 teaspoon baking powder |
1/3 cup cocoa, sifted |
1 1/2 cups raspberries, fresh or frozen |
Directions:
1. Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 3035 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.
2. From Instant Entertaining by Donna Hay.
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