Milk Chocolate & Raspberry Brownies

8 Ingredients

Number of servings

400grams milk cooking chocolate, coarsely chopped
125grams Woolworths unsalted butter, chopped
3/4 cup caster sugar
2 free range eggs, lightly beaten
1tablespoons vanilla extract
1 cup plain flour
1/4 cup cocoa powder
1 cup fresh raspberries

Nutrition per serving

9% of daily energy intake*

Protein

Fat

Carbs

Sugars

Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.

Description

Sweet, tart raspberries meet rich, deep chocolate in this winning (and pretty!) brownie recipe.

Method

Step 1 of 4

Preheat oven to 180°C/160°C fan-forced. Grease and line a 20x26cm (base measurement) slice pan with baking paper, allowing paper to overhang on opposite long sides for handles. Place half of the chopped chocolate in a large microwave-safe bowl. Add butter and microwave in 30-second bursts, stirring, until melted and smooth. Cool slightly.

Step 2 of 4

Combine sugar, eggs and vanilla in a bowl. Add flour and sifted cocoa powder and stir until just combined. Fold in melted chocolate mixture and then 150g remaining chopped chocolate. Pour chocolate mixture into prepared pan and smooth surface.

Step 3 of 4

Sprinkle raspberries over top and bake for 35 minutes or until a skewer inserted at centre comes out slightly fudgey. Cool completely in pan (brownie will firm).

Step 4 of 4

Place remaining 50g chopped chocolate in a small microwave-safe bowl. Microwave on high in 30-second bursts, stirring, until melted and smooth. Drizzle melted chocolate over brownie. Cut into pieces to serve.

Chocolate Babka

Difficulty

Fresh Ideas