This recipe takes my Double chocolate raspberry brownie recipe up a level.
It consists of two raspberry brownie layers sandwiched around a dark cherry buttercream layer.
As with the original recipe, rather than white chocolate chunks you can also use a knife to turn a Milkybar bar into flakes.
Because the presentation is that of a cake, you don't necessarily need to use square tins for this, the only requirement is that both tins be the same size shape (if you've only got one tin, you can make one layer at a time, but it'll take longer).
Can be served on it's own, or with cream
Cooking Time
| Prep | Cooking | Total |
|---|---|---|
| 30 mins | 30 mins | 60 mins |
Ingredients
- 490g unsalted butter
- 6 medium eggs
- 520g caster sugar
- 280g icing sugar
- 150g plain flour
- 120g Cocoa powder
- 200g fresh raspberries
- 100g White chocolate chunks
- 200g black cherry jam
- 2 identical cake tins/baking trays
Method
- Preheat oven to 180c
- Grease and line the base and sides of the cake tins with greaseproof paper
- Put 350g of butter in a bowl and melt it in the microwave (30 seconds followed by 10s increments)
- In a mixing bowl, whisk the eggs and caster sugar together until they're thick and creamy
- Pour in the melted butter and whisk it in
- Sift the flour and cocoa into the bowl and fold it in
- Gradually add and mix in the white chocolate chunks
- Gradually add and mix in the raspberries
- Spoon half into each of the baking trays and push the mix right into the corners
- Bake for 25-30 minutes
- Slot a knife in - it should come out clean
- Leave to cool for 30 mins
- Turn out onto seperate plates and put into the fridge to cool while you make the butter cream
Making the buttercream:
- Put 140g of butter into a large bowl
- Beat it until it's soft
- Add half of the icing sugar and beat until the mixture's smooth
- Add the remaining icing sugar
- Add the dark cherry jam
- Beat the mixture until creamy and smooth
Putting together:
- Retrieve the brownie slices
- Smear the top of one with the buttercream mixture
- Sandwich the other brownie on top
- Use any remaining buttercream to decorate the top
- Keep in the fridge until ready to serve