These are probably my favourite brownies, they are gooey and fudgy and I just love the combination of raspberries and chocolate. This is the perfect brownie.
The raspberry is tart and the chocolate rich, it is just perfection in every bite.
The original recipe says to bake them for 30-35 minutes, mine took 50 minutes. So start checking them at 35 minutes, I stopped baking them when they just feel set when you gently press on them. While still soft, keep baking.
This is some thing you should absolutely try, they're amazing!
The raspberry is tart and the chocolate rich, it is just perfection in every bite.
The original recipe says to bake them for 30-35 minutes, mine took 50 minutes. So start checking them at 35 minutes, I stopped baking them when they just feel set when you gently press on them. While still soft, keep baking.
This is some thing you should absolutely try, they're amazing!
Recipe
Recipe adapted from www.janespatisserie.com/
200 g dark chocolate
200 g unsalted butter
275 g caster sugar
3 x 60g eggs
150 g plain flour
50 g cocoa powder
300 g raspberries
150 g milk chocolate chips
Preheat your oven to 180C/160C fan forced. Line a 22cm x 22cm square tin with baking paper.
Add your dark chocolate, butter and sugar to a small saucepan, and melt on a low heat. Stir frequently so the chocolate doesn't burn, and melt until it's smooth.
Transfer the mix to a bowl, and leave to cool for 10 minutes.
Add in the eggs, one at a time, stirring in fully each time.
Add in the flour, and cocoa powder, and stir until combined.
Add in 2/3 of the raspberries, and stir through.
Pour the mixture into the tin, and then sprinkle over the chocolate chips and the rest of the raspberries.
Bake the brownies in the oven for 50 minutes (start checking if done after 35 minutes, my oven took 50 minutes, the original recipe says 35 minutes). They are done when you gently press on it and feels just set, if too soft keep baking.
Leave the brownies to cool completely in the tin. I like to put it in the fridge for 2 hours so I can slice them easier. Just take out of the fridge one hour before serving to soften.
200 g dark chocolate
200 g unsalted butter
275 g caster sugar
3 x 60g eggs
150 g plain flour
50 g cocoa powder
300 g raspberries
150 g milk chocolate chips
Preheat your oven to 180C/160C fan forced. Line a 22cm x 22cm square tin with baking paper.
Add your dark chocolate, butter and sugar to a small saucepan, and melt on a low heat. Stir frequently so the chocolate doesn't burn, and melt until it's smooth.
Transfer the mix to a bowl, and leave to cool for 10 minutes.
Add in the eggs, one at a time, stirring in fully each time.
Add in the flour, and cocoa powder, and stir until combined.
Add in 2/3 of the raspberries, and stir through.
Pour the mixture into the tin, and then sprinkle over the chocolate chips and the rest of the raspberries.
Bake the brownies in the oven for 50 minutes (start checking if done after 35 minutes, my oven took 50 minutes, the original recipe says 35 minutes). They are done when you gently press on it and feels just set, if too soft keep baking.
Leave the brownies to cool completely in the tin. I like to put it in the fridge for 2 hours so I can slice them easier. Just take out of the fridge one hour before serving to soften.
Enjoy!
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Pin it: www.pinterest.com.au/pin/399413060718789559/
Pin it: www.pinterest.com.au/pin/399413060718789559/
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