Choc chip raspberry brownies
200 g Dark Chocolate
200 g Unsalted Butter
275 g Caster Sugar
4 Medium Eggs (or 3 Large)
150 g Plain Flour
50 g Cocoa Powder
300 g Fresh Raspberries
150 g Chocolate Chips
Preheat your oven to 180C/160C Fan, and use 28x9cm tin.
Add your dark chocolate (must be dark), butter and sugar to a pan, and melt on a low heat. Stir frequently so the chocolate doesn’t burn, and melt till it’s smooth.
Transfer the mix to a bowl, and leave to cool for 10 minutes. I usually put it next to the window so it will cool quickly.
Add in the eggs, one at a time, stirring in fully each time.
Add in the Flour, and Cocoa Powder, and stir till combined.
Add in 2/3 of the raspberries, and stir through.
Pour the mixture into the tin, and then sprinkle over the Chocolate Chips and the rest of the Raspberries.
Bake the brownies in the oven for 30-35 minutes! (Depending on your oven the time can vary)
Leave the brownies to cool in the tin fully. ( This bit feels like the hardest stage as I am always eager to start picking on the brownies)
Original recipe from https://www.janespatisserie.com/2019/09/07/raspberry-brownies/
Asiana magazine: @asianatv
Photo credits: @kavskitchen2020