Decadent Raspberry Chocolate Brownie {Recipe}

This Easter, our Head Chef Chris is sharing his recipe for these simply gorgeous Raspberry Chocolate Brownies (raspberries optional).

Serve warm, with fresh cream or ice-cream and a homemade chocolate sauce. Nothing can beat them!

See the Recipe below from our Head Chef Chris:

Ingredients

• 200g good quality dark chocolate
• 250g unsalted butter
• 75g frozen raspberries (optional)
• 80g quality cocoa powder
• 65g plain flour
• 1 teaspoon baking powder
• 360g caster sugar
• 4 large free-range eggs

Chocolate Sauce

• 110g good quality dark chocolate, broken into pieces
• 110g good quality milk chocolate, broken into pieces
• 120ml double cream

Method

1. Preheat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.
2. Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly.
3. Sift the cocoa powder, baking powder and flour into a separate bowl, and mix.
4. Beat the eggs until fluffy, add the and sugar while mixing,
5. Add dry mix and fold in until you have a silky consistency.
6. Pour the brownie mix into the baking tin, scatter the raspberries (if using them) over the top and gently press till half-submerged and place in the oven for around 25 minutes. You don’t want to overcook them so, unlike cakes, you don’t want a skewer to come out clean – the brownies should be slightly springy on the outside but still gooey in the middle.
7. Allow to cool in the tray, then carefully transfer to a large tray and portion.
8. For the chocolate sauce, melt chocolate in the cream and stir
9. Serve with fresh cream and chocolate sauce