Just eight every day ingredients stand between you and these luscious, luxurious dark chocolate and raspberry brownies. And should you not have any of these items to hand I urge you to abandon your post, buy them, then bake these rich, easy, delicious brownies from scratch.
According to the notes in my well-thumbed copy of Donna Hay Simple Essentials – Chocolate, I made these brownies for our New Year’s Eve party in 2011. I still remember the reaction they received from our friends. I have made them many times since and am yet to encounter anyone who doesn’t instantly fall in love with them.
Using dark chocolate elevates these brownies to a treat that adults will love, as they aren’t as sweet as treats made with milk chocolate. The raspberries help cut through the richness of the brownies, plus they look so pretty! The colour really pops against the brown.
I reduced the sugar considerably from the original recipe, and used undefrosted frozen raspberries.
Brownies are so super easy to make – one pan and spoon for mixing, one pan to bake in, one plate of delicious treats to make you the most popular mum/kid/friend/dad/ in your neck of the wood.
200 grams dark chocolate
250 grams unsalted butter, diced
2/3 cup brown sugar
1 1/3 cups plain flour
¼ teaspoon baking powder
1/3 cup sifted cocoa powder
1½ cups raspberries
LET’S GET TO IT:
Preheat oven to 180 C and grease and line a 20cm x 20cmm square cake tin with non-stick baking paper.
Place butter and chocolate in a medium-sized pan over a low heat and stir until melted and glossy.
Remove from heat and set aside for 10 minutes to cool.
Stir in sugar and eggs, then sift over the flour, baking powder and cocoa and stir until just combined.
Scrape into the pan, smooth the top, then sprinkle over the berries, pushing some down completely into the batter and leaving some poking out.
Bake for around 30-40 minutes, checking at the 30 minute mark – you want them fudgy and almost gooey, yet set. The edges should be firm.
Cool in tin then cut into squares.