Easy brownie recipe for 4 - 8 people, takes only 40 mins; recipe has dark chocolate, milk chocolate, salted butter, brown sugar, large egg, plain flour, cocoa powder and raspberry.
Best ever chocolate raspberry brownies
Course: Easy brownie
Servings
4 - 8
servings
Prep time
10 mins
Ingredients
- Dark Chocolate: 200g dark chocolate, broken into chunks
- Brown Sugar: 400g soft light brown sugar
- Raspberry: 200g raspberries
- Plain Flour: 140g plain flour
- Large Egg: 4 large eggs
- Cocoa Powder: 50g cocoa powder
- Salted Butter: 250g pack salted butter
- Milk Chocolate: 100g milk chocolate, broken into chunks
Directions
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares.Store in an airtight container for up to 3 days.
