Double Choc Fudgey Raspberry Brownie
Preparation time is 10minutes
Cook time is 30minutes
Total time is 40minutes
Serve is for 16 people
Difficulty level: 3 out of 4
11 Ingredients
Number of servings
16
- 1teaspoons Mckenzie's Baking Powder
- 40grams desiccated coconut
- 150grams plain flour
- 130grams butter (chopped)
- 395grams Nestle sweetened condensed milk
- 135grams frozen raspberries
- 95grams Nestle Bakers' Choice Dark Choc Bits
- 95grams Nestle Bakers' Choice White Choc Bits
- 75grams brown sugar
- 25grams Nestle Bakers Choice Cocoa
- 1teaspoons Queen Organic Vanilla Bean Paste
Nutrition per serving
1190kJ / 286Cal
1190 Kilojoules or 286 Calories
14% of daily energy intake*
Protein
4.3grams
Fat
14.1grams
Carbs
33.5grams
Sugars
26.1grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 4
Preheat oven to 160°C/140°C fan forced and grease and line a 20cm square tin with baking paper.
Step 2 of 4
In a medium saucepan add the Nestle sweetened condensed milk, butter and vanilla paste and stir over low heat for 5 minutes or until the butter has melted then take off the heat.
Step 3 of 4
Add the coconut, sugar, Nestle's cocoa, flour and baking powder to a medium saucepan and stir until well combined.
Step 4 of 4
Fold through Nestle dark choc bits, Nestle white choc bits and raspberries with a spatula then spread the mixture into your prepared tin and bake for 25 minutes. Turn off oven but leave the brownie mixture in the oven for a further 5 minutes before taking out and cooling to room temperature.
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