Time for one of my favourite recipes! This is my ultimate cake- whenever I have a choice of cake, it always has to be a brownie! But it has to be crispy on top, with a gooey middle. Nothing else will do! I often go to a restaurant and question if I should get the brownie as I don’t want the disappointment of a hard brownie. Might sound fussy but we all know the feeling, right? These brownies are special as the addition of the raspberries gives it a tangy twist and some goodness into the dark, rich chocolate. I’ve been having a difficult time lately and let me tell you that when life deals you a bad hand, a brownie most certainly helps.
So, if like me, you need something to perk you up and make you feel good about yourself, this is the one for you 😊 Just make sure you don’t tell too many people you made them as they’re incredibly more-ish and will dissappear before you know it!
This recipe should make around 15 squares.
200g dark chocolate, broken into pieces (I just used Tescos own brand chocolate)
100g milk chocolate, broken into pieces. (Again, I just used Tescos own)
250g salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
Pre-heat your oven to 180°C and line a 20x30cm baking tin with baking paper.
You will need quite a big saucepan as all of your ingredients will eventually be in here. Add the broken chocolate, butter and sugar. Stir gently on a low heat with a wooden spoon. Once melted through, remove from the heat.
Now you need to add your eggs. We’ve removed it from the heat to stop the eggs cooking! Add one egg at a time and mix thoroughly in between each one.
Sieve your flour and cocoa and add to the mixture. Stir well.
Now to add the goodies – the raspberries…. But only half! As we want the rest for decoration. Your mix should look a little something like this…
Scrape the mixture in to your lined baking tin, even with a palette knife and sprinkle over the remaining raspberries.
Bake these in the middle of your oven for 30 minutes and enjoy the chocolatey aroma filling your kitchen. Try not to salivate too much!
The only thing I would say about this recipe is that it does come out VERY gooey… Which is fine by me but maybe you will want to cook it for slightly longer if you want a firmer brownie.
These will need to set before slicing as they are so runny. I would suggest leaving them out to cool and then placing them in the fridge for a few hours. Then you can let lose on them!
These will keep for about 3 days in an airtight container but I doubt they will last that long!