Raspberry Brownie
The combination of good-quality dark chocolate and the sweetness of summer raspberries is a winning one.
š³ Cook: 40 minš½ļø Makes 12
Ingredients
| 1 Ā¼ cup | 300 ml | butter, chopped |
| 2 cups | 480 ml | dark chocolate, chopped |
| 3 | eggs, free-range, beaten | |
| 2 cups | 480 ml | brown sugar |
| Ā¾ cup | 180 ml | plain flour |
| 2/3 cup | 160 ml | cocoa powder |
| 2 cups | 480 ml | fresh raspberries |
Instructions
Cooking Time: 45 minutes. Yield: 12.
- Preheat the oven to 350Ā°F. Grease a slice pan and line it with baking paper.
- In a saucepan, over a medium flame, melt the butter and chocolate, stirring continuously. Allow it to cool.
- In a bowl, combine the sugar and eggs until combined. Sift the cocoa and flour into the egg mixture and gently mix together.
- Slowly add the chocolate mixture and fold together. Pour into the prepared pan and place raspberries on the top layer of the brownie.
- Place in the oven to bake for about 40 minutes. Allow the brownies to cool before slicing it up. Delicious!