This simply delicious chocolate brownie is laden with plump raspberries, it's best baked the day before serving so it's easy to cut.
Ingredients
300g good quality dark chocolate
200g butter, cubed
1 cup plain flour
1/3 cup cocoa
1 cup caster sugar
3 eggs, lightly beaten
1 teaspoon vanilla extract
300g Creative Gourmet frozen Raspberries
Method
Preheat oven to 170°C (not fan forced). Grease and line base and sides of a lamington/slice pan (16cm x 26cm base) with non-stick baking paper
Chop 200g chocolate and place in a medium ovenproof bowl. Add butter. Microwave, uncovered, on high in 1 minute bursts, stirring with a metal spoon, for 2-3 minutes on until smooth and chocolate has melted.
Set aside to cool slightly
Sift flour and cocoa into a large bowl. Stir in sugar. Whisk in eggs, vanilla and cooled chocolate mixture. Fold through two-thirds of the frozen Raspberries
Pour mixture into pan, top with remaining frozen Raspberries. Gently press
Finely chop remaining 100g chocolate and sprinkle over Raspberries. Bake for 50 minutes or until set Cool completely in pan
Once cold, transfer to an airtight container or cover with foil. Cut into slices and serve.
