The Ultimate Chocolate Brownie with Raspberries
Cuisine
Cake
,
Chocolate
Servings
12
serves
Cook Time
1
hour
Servings
12
serves
Cook Time
1
hour
Ingredients
320
grams
Butter
melted
1 1/4
cups
Cocoa Powder
7
Eggs
3
cups
Sugar
1
teaspoon
Vanilla Essence
1 1/2 – 2
cups
Chocolate Chips
dark is best
1 1/4
cups
Plain Flour
1
teaspoon
Baking Powder
Raspberries
Frozen/fresh, optional
Icing Sugar
optional
Instructions
Preheat oven to 160C.
Line a large baking tin/roasting dish (I use a 24 x 34 cm rectangle dish)
Melt the butter in a large bowl (there’s lots of ingredients to fit in here) in the microwave, or in a large saucepan on the stove.
Using an electric mixer, beat cocoa into melted butter.
Add eggs, sugar, and vanilla, and whiz with electric mixer for 3-4 mins until the mixture begins to whip up in volume (about double).
Using a wooden spoon/rubber spatula, mix in the chocolate chips/drops.
Sift flour and baking powder in; stir until fully combined.
Pour into lined baking tin; give it a gentle shake to even out the mixture.
If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.
Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean.
Leave to cool in tin for about 10 mins, then turn out onto a wire rack to cool further.
If you want to make them look extra fancy, sift icing sugar over the top.
Enjoy warm, cold, with some whipped cream, with some hot coffee, or even with a sneaky wine!