- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 389
- Fat Content: 22g
- Saturated Fat Content: 13g
- Carbohydrate Content: 44g
- Sugar Content: 38g
- Fiber Content: 2g
- Protein Content: 5g
- Sodium Content: 0.4g
Best ever chocolate raspberry brownies
Ingredients
- dark-chocolate - 200g dark chocolate, broken into chunks
- milk-chocolate - 100g milk chocolate, broken into chunks
- salted-butter - 250g pack salted butter
- brown-sugar - 400g soft light brown sugar
- large-egg - 4 large eggs
- plain-flour - 140g plain flour
- cocoa-powder - 50g cocoa powder
- raspberry - 200g raspberries
Instructions
- 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.
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.
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