It would appear that I very often start off a post by exclaiming that the following ingredients are my favourite combo etc etc, in the last post it was raspberries and almond! I think it is safe to say that I like a lot of different foods and combining different flavours. I think it is also safe to say that I find it very hard to choose a favourite food and stick to it! On top of the, lets face it, food that is in season is at it’s best, flavour wise and it’s for this reason that I love raspberries in the summer. And I can, with my hand on my heart categorically state that raspberries are my favourite berries, and that is not going to chance any time soon.
So moving on, combining raspberries with dark chocolate in brownie form, is an absolute indulgence that is permitted on special occasions, such as a birthday, in this case my own. Now I won’t divulge my age, just lets say it’s old age at this stage! Anyway, I had wanted to try this recipe for a long time and voila, I had an excuse.
These have to be the best brownies I’ve tasted. The raspberries add an extra gooeyness to the texture that is melt in the mouth. In addition to the taste explosion, they are SO simple and quick to make.
- 200g/7oz dark chocolate , broken into pieces
- 100g/3.50z milk chocolate , broken into pieces
- 250g/9oz salted butter
- 400g/14oz soft light brown sugar
- 4 large eggs, lightly beaten
- 140g/5oz (approx.) plain flour
- 50g/20z cocoa powder
- 200g/7oz raspberries
Preheat oven to 180C/350F/gas 4. Line a 20 x 30cm tin with parchment paper. Put the chocolate, butter and sugar in a saucepan and gently melt, stirring occasionally . Remove from the heat and allow to cool a little.
While stirring continuously, add the beaten eggs, a little at a time, into the melted chocolate mixture. Blending well on each addition. Then sieve the flour and cocoa into the chocolatey mixture and fold in until mixed thoroughly.
Bake on the middle shelf of the over for 30/35 mins. Cool completely in the tin before slicing into squares.
These can be stored in an airtight tin for up to 3 or 4 days. But I guarantee they won’t last that long. These are delicious served slightly heated with some whipped cream or vanilla ice cream.