I think anyone who has an interest in baking will usually have a few recipes that they turn to again and again – you know, the ones that always turn out right and that will go down well no matter who your diners are! Well, this recipe is one of mine 🙂
Recently I posted my recipe for Orange Brownies (see here) and while they are delicious (and I definitely recommend you try them!), these ones are by far my favourite. This recipe comes from Rachel Allen’s Cookbook, ‘Food for Living’ which is a great book and well worth looking up if you get a chance.
I’ve served these at numerous dinner parties and because they are so squidgy and include the raspberries, can be made a day ahead which is always a bonus when you are serving a dessert which is baked (most cake recipes are really at their best on the day they are made and start to dry out pretty quickly)
I always have a bag of frozen raspberries in the freezer and they are perfect for these brownies – I don’t think I have ever bought a punnet of fresh raspberries to put in them. I buy the Dairyfine Dark Chocolate and Choceur White Chocolate both from Aldi to use in this recipe. I guess you could buy more expensive brands like Lindt but to be honest, I don’t think you need to.
I hope you enjoy making and eating these as much we do…
200g Dark Chocolate
225g Caster Sugar
3 Eggs, Beaten
150g Plain Flour
1 Teasp Baking Powder
125g White Chocolate, cut up into chunks
125g Raspberries (fresh or frozen)
- Preheat your oven to 180ºC (Fan 160ºC) 350ºF or Gas Mark 4
- Line a 20cm (8 inch) square deep baking tin with greaseproof paper
- Place the chocolate and butter in a large, microwaveable bowl and melt (alternatively, place the chocolate and butter in a large bowl over a saucepan of gently simmering water and stir until melted)
- Remove the chocolate and butter mixture from the heat and mix thoroughly with a wooden spoon until combined. Stir in the sugar and then gradually add the eggs. Sift in the flour with the baking powder and mix again ensuring there are no lumps of flour
- Add in the white chocolate and finally the raspberries (no need to defrost if using the frozen ones)
- Pour the mixture into your prepared tin and spread evenly making sure the raspberries and white chocolate are evenly dispersed.
- Bake in oven for 35 – 45 minutes until it is just firm on top. I usually test with a skewer and if it comes out reasonably clean then you’re good to go!
- Remove from the oven and leave the brownies to cool in the tin for another 30 minutes before cutting into the desired size – I usually make 16 but if I’m feeling a little greedy or am planning on serving them as a dessert, then I go for 9 🙂
- Dust with icing sugar or cocoa if you like but I prefer to leave mine as they are!!