From the shelf

Chocolate Raspberry Brownies

Name: Chocolate Raspberry Brownies
Cuisine: American
Ingredients: 200g Dark Chocolate; 100g Milk Chocolate; 250g Salted Butter; 400g Light Brown Soft Sugar; 4 large Eggs; 140g Plain Flour; 50g Cocoa; 200g Raspberries

American · Dessert · 8 ingredients · 3 steps

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What you need

Ingredients

Dark Chocolate200 g
Milk Chocolate100 g
Salted Butter250 g
Light Brown Soft Sugar400 g
Eggs4, large
Plain Flour140 g
Cocoa50 g
Raspberries200 g

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How it goes

Method

0 of 3 done

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

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