Ingredients Edit

  • 200g dark chocolate, chopped
  • 250g butter
  • 1 1/2 cups brown sugar
  • 4 eggs
  • 1 1/3 cups plain flour
  • 1/2 teaspoon baking powder
  • 1/3 cup cocoa powder, sifted
  • 1 1/2 cups raspberries, fresh or frozen

Directions Edit

Raspberry Spiked Brownies
Preheat the oven to 180 °C (360 °F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm greased square cake tin liken with non-stick baking paper. Top the mixture with the raspberries and bake for 45 minutes or until set. Brownies should be very fudgey in middle. Mixture makes 16.

Resources Edit

  1. Sunday Herald Sun "Sunday Magazine": Page 41
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