Raspberry brownies
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You can't beat a good brownie recipe, and this one is no exception. With rich, gooey chocolate in the centre and jewelled with sharp fruity raspberries, this is a brownie recipe you'll keep coming back to time and time again.
Ingredients
- 180g of unsalted butter , diced into 1cm cubes
- 180g of dark chocolate , broken into pieces
- 3 eggs
- 275g of caster sugar
- 80g of Doves Farm Plain White Flour
- 45g of cocoa powder
- 150g of raspberries
- 1 pinch of flaky sea salt
Equipment
- Food mixer with whisk attachment
Method
1
Place the butter and chocolate in a heatproof bowl over a pan of simmering water (ensuring the bottom of the bowl isn’t touching the water) and cook until fully melted. Alternatively, you can do this in the microwave. Leave to cool down to room temperature
2
Preheat the oven to 180°C/gas mark 4
3
Using a food mixer or electric whisk, whisk the eggs with the sugar until thick, pale and doubled in volume
4
Sift the flour and cocoa into a bowl and stir to combine
5
Fold the cooled chocolate mixture into the eggs. You want to mix so they are fully combined, but not enough to knock the air out of the eggs
6
Fold in the dry ingredients, a third at a time, again being careful not to over work. Then stir in two-thirds of the raspberries and a pinch of crunchy sea salt
7
Line a baking tray with greaseproof paper and pour the mixture into the tray
8
Use a spatula to spread the mixture out in an even layer, then sprinkle the remaining raspberries over the top, gently pushing them down to submerge slightly
9
Bake for 25–35 minutes. The brownie should have a crust on top and be slightly coming away from the sides when ready. Be careful not to overcook though as you want a slightly gooey centre
10
Wait to cool before slicing into portions
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Raspberry brownies
