Raspberry Chocolate Brownies

These beautiful Raspberry Chocolate Brownies square measure divine. Created with real bittersweet chocolate, adorned with chocolate chips and packed with recent raspberries, they create for a really decadent afters.

There’s simply one thing witching concerning the band of chocolate and recent raspberries, and once they’re remodeled into a fudgy brownie – look out!

Just like my Snickers Chocolate Brownies, these square measure created with a base of butter and bittersweet chocolate. Add sugar, eggs, vanilla, flour and a bit chocolate and you've got the right brownie base.

You’ll get a delicious chocolate candy brownie with a wavelike high and soft, fudgy centre.

But what makes these Raspberry Chocolate Brownies extraordinary could be a few chocolate chips and a basket of recent raspberries.

The extra chocolate chips ensures the brownie is super fudgy and exploding with chocolate flavour.

And the ruby red raspberries add a burst of freshness.

INGREDIENTS :

115 grams (1/2 cup or 1 stick) unsalted butter
200 grams (1 and 1/3 cup) dark chocolate, broken into pieces
70 grams (1/2 cup) plain flour
20 grams (1/4 cup) cocoa powder
125 grams (1 cup) fresh raspberries
75 grams (1/2 cup) milk chocolate chips
100 grams (1/2 cup) caster sugar
90 grams (1/2 cup) brown sugar
1 teaspoon vanilla extract
3 large eggs

INSTRUCTIONS :

Preheat the oven to 180 C (360 F). Grease and line an 8 inch square tin with paper baking, ensuring two sides of the paper overhang.
Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
Next, add the sugar and vanilla to the chocolate mixture and stir. Add the eggs, one at a time and stir again. Then add flour and cocoa and stir until mixture is smooth.
Add fresh raspberries and chocolate chips and gently stir. Pour mixture into prepared tin and very gently smooth over the top.
Bake the brownie for about 30-35 minutes or until cooked through. It should start to crack on the edges and no longer wobble in the middle. Leave to cool completely before cutting into squares.