There's simply something supernatural about the combo of chocolate and crisp raspberries, and when they're changed into a fudgy brownie – watch out! 💜
Much the same as my Snickers Chocolate Brownies, these are made with a base of margarine and dim chocolate. Include sugar, eggs, vanilla, flour and a little cocoa powder and you have the ideal brownie base.
However, what makes these Raspberry Chocolate Brownies additional exceptional is a bunch of milk chocolate chips and a punnet of new raspberries.
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- 115 grams (1/2 cup or 1 stick) unsalted butter
- 200 grams (1 and 1/3 cup) dark chocolate, broken into pieces
- 100 grams (1/2 cup) caster sugar
- 90 grams (1/2 cup) brown sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 70 grams (1/2 cup) plain flour
- 20 grams (1/4 cup) cocoa powder
- 125 grams (1 cup) fresh raspberries
- 75 grams (1/2 cup) milk chocolate chips
- Preheat the oven to 180 C (360 F). Grease and line an 8 inch square tin with paper baking, ensuring two sides of the paper overhang.
- Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
- Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
- Add fresh raspberries and chocolate chips and gently stir. Pour mixture into prepared tin and very gently smooth over the top.
- Bake the brownie for about 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares.
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