Double Chocolate Raspberry Brownies


Published: 2019-07-07 14:01:46 +0000
Categories: Cake,

These came about because we decided to make brownies, but I couldn't be arsed to deal with melting chocolate so wanted to make them with Cocoa only. Was a little bit worried that it'd result in a loss of volume though, so wanted to add something to bulk it back out.

My cake pan is actually too large for this recipe, and my mixing bowl too small to make more in one go. So, rather than buying and storing yet more kit, the approach we tend to take is to make one set of the mix, measure out new ingredients and then make another set. This means you can do layered stuff like (in the pic) having a darker layer with just raspberries in it beneath a lighter layer with raspberry and white chocolate

The volume loss of not having the chocolate isn't actually that great though (the coca increase offsets it quite well), so you can just as easily leave out the raspberries and white chocolate if you' prefer straight brownies.

Cooking Time

Prep: 15 mins
Cooking: 30 mins
Total: 45 mins

Categories

Cake

Ingredients

  • 175g unsalted butter
  • 3 medium eggs
  • 250g caster sugar
  • 75g plain flour
  • 60g Dark Cocoa Powder
  • 100g fresh Raspberries
  • 60g Milkybar (basically, 3 Rows of a 100g bar)

Method

  1. Put the milkbar in the fridge at least a few hours before (makes cutting it easier)
  2. Preheat oven to 180c
  3. Grease and line the sides of a 20cm square cake tin with greaseproof paper
  4. With a large knife, cut the milkybar so that you get a mix of thin shavings and very small chunks
  5. Put the butter in a bowl and melt it in the microwave (30 seconds, then 10 second increments)
  6. In a mixing bowl, whisk the eggs and sugar together until they are thick and creamy
  7. Pour in the melted butter and whisk it in a bit
  8. Sift in the flour and cocoa
  9. Gradually add and mix in the milkybar bits
  10. Gradually add and mix in the raspberries (I do 3 at a time and then add more once the first are submerged)
  11. Pour into the prepared tin and use a spoon to make sure it pushes right into the corners
  12. Bake for 25-30 minutes
  13. Slot a knife in, it should come out free of mixture. You should have a crusty top with a slight wobble underneath
  14. Leave to cool completely (easier to cut if you can leave in the fridge overnight)
  15. Cut into small squares

Based On

Keywords

chocolate, raspberry,

Latest Recipes


Copyright © 2019 Ben Tasker | Sitemap | Privacy Policy
Available at recipebook.bentasker.co.uk / 6vllnkzmmbqdbqdy.onion / recipebook.6zdgh5a5e6zpchdz.onion
Page from: