Make melt-in-your-mouth brownies with a fruity twist. This Chocolate Raspberry Brownie recipe from Kerrygold is simple but scrumptious, the only hard part is sharing them out.
Chocolate Berry Bang
2014-10-14 18:15:19
Make melt-in-your-mouth brownies with a fruity twist. This Chocolate Raspberry Brownie recipe from Kerrygold is simple but scrumptious, the only hard part is sharing them out.
Ingredients
- 8oz/200g dark chocolate, broken into chunks
- 4oz/100g milk chocolate, broken into chunks
- 10oz/250g pack salted butter
- 16oz/400g soft light brown sugar
- 4 large eggs
- 6oz/150g plain flour
- 2oz/50g cocoa powder
- 8oz/200g raspberries
Instructions
- Heat oven to 180oc fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
- Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
- Bake on the middle shelf for 30 minutes or, if you prefer a firmer texture, for 5 minutes more. Cool then sprinkle with icing sugar before slicing into squares. Store in an airtight container for up to 3 days.
Notes
- Top tip: for added gooeyness, switch block butter for Kerrygold Spreadable as the oil which makes our butter spreadable also makes the centres even more gooey, without any fuss.
Tasting Britain http://tastingbritain.co.uk/
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