Fuss free recipe you’ll only use the one pot! Ultra rich dark chocolate brownie with the tartness from the raspberries, it’s the perfect combination!
Chocolate and raspberry brownie
This is a one pot brownie so less cleanup, it is so rich and fudgy it's literally hard to resist!
Ingredients
- 200 grams Milk chocolate Whittaker's, chopped
- 100 grams Dark chocolate 70% Whittaker's, chopped
- 250 grams Unsalted butter cubed
- 400 grams Light brown sugar
- 2 grams Salt, fine
- 4 Eggs
- 50 grams Cocoa powder
- 140 grams Flour
- 10 grams Almond flour optional
- 200 grams Raspberries Frozen or fresh
Instructions
- Preheat oven to 175°C fan forced. Line a square brownie tin with baking paper.
- Place the butter, both chocolates, brown sugar and salt in a saucepan, then place it on low heat. Stir occasionally until the butter and chocolate has melted. Add the eggs one at a time, whisking until combined after each addition. You will see the mixture will turn shiny and smooth.
- Sift the flour, cocoa powder, and ground almonds (if using) into the saucepan and gently fold it through until combined. Add half of the raspberries and fold it through the batter. Place the batter into the prepared brownie tin and top with the remaining raspberries.
- Bake the brownies for approximately an hour or until when you put the skewer in it comes out partially clean; this is for if you prefer fudgy brownies. If you prefer your brownies to be cake-like, bake it for longer until the skewer comes out clean.
- Leave the brownies to cool down for at least 15 minutes to let it set. This is perfect served warm or cold 🙂
Notes
- These brownies are so versatile, feel free to add nuts if you like or chocolate chips.
- If your brownies are getting dark and it’s still wet in the middle, place aluminium foil over it, this will prevent it from getting any more colour.