Raspberry brownies

Name: Raspberry brownies
Total time: 1 h
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 Organic Plain White Flour; 45g of cocoa powder; 150g of raspberries; 1 pinch of flaky sea salt

by GBC Kitchen

Item 1 of 1

Dessert
easy
Makes 12 brownies
60 minutes

★ ★ ★ ★ ★

5.00

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.

First published in 2019

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Bitter dark chocolate, tangy raspberries and a luscious gooey centre make these brownies irresistible to anyone with a sweet tooth. It’s our go-to brownie recipe and it's versatile too – don’t like raspberries? Switch out for blackberries. Try folding in your favourite nut or some extra chocolate chips – the possibilities are endless! The brownie even freezes well; just leave to cool completely on a wire rack, then portion up and pop in the freezer.

Ingredients

Metric

Imperial

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 Organic Plain White Flour
45g of cocoa powder
150g of raspberries
1 pinch of flaky sea salt

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Equipment

Food mixer with whisk attachment

Method

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

Preheat the oven to 180°C/gas mark 4

Using a food mixer or electric whisk, whisk the eggs with the sugar until thick, pale and doubled in volume

Sift the flour and cocoa into a bowl and stir to combine

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

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

Line a baking tray with greaseproof paper and pour the mixture into the tray

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

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

Wait to cool before slicing into portions

First published in 2019

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GBC Kitchen

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime!

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