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
- Preheat the oven to 180°C. Line a 24cm square baking tin with greaseproof paper.
- Snap the chocolate into a large bowl, add the butter and place over a pan of simmering water, until melted, stirring regularly.
- Sift the cocoa powder, baking powder and flour into a separate bowl, and mix.
- Beat the eggs until fluffy, add the and sugar while mixing,
- Add dry mix and fold in until you have a silky consistency.
- 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.
- Allow to cool in the tray, then carefully transfer to a large tray and portion.
- For the chocolate sauce, melt chocolate in the cream and stir
- Serve with fresh cream and chocolate sauce