Name: Indulgent Raspberry Chocolate Brownies
Prep time: 15 min
Cook time: 50 min
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

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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.

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.

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.

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Anonymous

29 Sept 2016, 2:02 am

Needs a longer cooking time. - These were delicious & so rich & satisfying but I found it needed an extra half an hour as it was still too soft & slightly runny through the middle after 50 minutes. I used frozen raspberries so maybe if fresh were used it may not have been so moist.

+ 60 star only ratings in addition to the reviews above

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