Description
Decadent chocolate raspberry brownies with a rich, fudgy texture.
Ingredients
Scale
- 200g salted butter
- 200g dark chocolate
- 4 eggs
- ⅔ cup light brown sugar
- 125g raspberries
- ⅔ cup plain flour, sifted
Instructions
- Preheat oven to 180°C.
- Grease and line a 20cm x 30cm baking pan.
- Place butter in a small saucepan over medium heat. When half melted, add chocolate, remove from heat and stir until just smooth. Set aside to cool.
- Whisk eggs and sugar together for a few minutes, until creamy.
- Fold in chocolate mixture and raspberries (it doesn’t matter if they get a little squashed).
- Fold in flour and pour into the pan.
- Bake for 20-25 minutes, until a wooden skewer inserted comes out almost clean (there’ll be a little cake clinging to it).
- Remove from oven, place pan on a wire rack to cool then refrigerate until cold.
- Cut into squares and serve.
Notes
- Refrigerate completely for clean cuts.
- Adjust baking time for desired fudginess.
Nutrition
- Serving Size: 1 brownie
- Calories: 250
- Sugar: 25g
- Sodium: 100mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 75mg