Chocolate Raspberry Brownies
Fudgy chocolate brownies with raspberries baked in a 20x30 cm tray; melted chocolate, butter and sugar folded with eggs, then flour and cocoa, plus raspberries, baked until just set and sliced into squares.
Pasos
- 1
Preheat the oven to 180C (160C fan-assisted / gas mark 4) and line a 20 x 30 cm baking tray with baking parchment.
- 2
Place the dark chocolate, milk chocolate and butter in a pan and gently melt, stirring occasionally until smooth; remove from heat.
- 3
Beat in the eggs one at a time into the melted chocolate mixture.
- 4
Sift in the plain flour and cocoa, and stir into the chocolate mix.
- 5
Fold in half of the raspberries, scrape the batter into the prepared tray, then scatter the remaining raspberries on top.
- 6
Bake on the middle shelf for 30 minutes, or 35 minutes for a firmer texture. Cool before slicing into squares.
- 7
Store in an airtight container for up to 3 days.
