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  1. Home
  2. brownie recipe

Raspberry Brownies

A classic delicious sweet treat - by Barbara Northwood
  • 08 Apr 2019
Raspberry Brownies
Prep: 20 Minutes - Cook: 25 Minutes - Easy - Serves 10
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There’s an art to making the perfect gooey, crunchy brownie. The gooeyness is all about timing, using a thermometer takes the guesswork out of this. The key to the crunchy top is whisking your eggs until they are foaming and hold their bubbles and, most importantly, using the freshest eggs you can find. These brownies also work well using a good-quality gluten-free flour.

Ingredients

oil, for the tin

200g raspberries

450g golden caster sugar

1 /2 lemon, juiced

300g butter

300g good quality dark chocolate

5 eggs

30g cocoa powder

150g plain flour or gluten-free flour

Method

  1. Heat oven to 160C/140C fan/gas 3. Line a 30 x 20cm brownie tin with oil and baking parchment. Put the raspberries in a bowl with 50g of the sugar and lemon juice. Stir, then leave to macerate for 30 mins or longer.  

  2. Meanwhile, put the butter in a saucepan and melt over a low heat. Once the butter is fully melted, remove from the heat and break the
    chocolate up into individual pieces and add to the melted butter. Leave for a few mins, then stir together to form a thick chocolate sauce, then leave to cool for 20 mins.

  3. Put the eggs and remaining sugar in a large mixing bowl and whisk using an electric whisk until thick and smooth. Add the chocolate sauce and the cocoa, and whisk to combine. Fold in the flour until the mixture is smooth.

  4. Tip the raspberries into the tin, then pour the brownie mixture on top, making sure the raspberries don’t poke through and bake for 20-25 mins – they should still have a little bit of a wobble. Leave to cool for 30 mins. To slice without cracking the top too much, chill for a few hours before cutting.

  5. To serve, reheat for 15 seconds in a microwave and serve with cream  or ice cream. 

PER BROWNIE

685 kcals • fat 41g • saturates 24g • carbs 68g • sugars 53g • fibre 5g • protein 8g • salt 0.7g

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Barbara Northwood
Barbara Northwood
Barbara has over 38 years experience in the food industry, loves sharing advice, recipes and know-how on everything food. She’s a passionate gardener and being to grow fresh herbs, lemons and rhubarb and more, gives her great satisfaction.

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