Chocolate Raspberry Brownies

American
Baked Goods

120

Calories

14.6 g

Carbs

3.4 g

Fat

9.5 g

Protein

Chocolate Raspberry Brownies

Method

Heat oven to 180C/160C 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 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.

Ingredients

Dark Chocolate

Dark Chocolate

200g

Salted Butter

Salted Butter

250g

Light Brown Soft Sugar

Light Brown Soft Sugar

400g

Plain Flour

Plain Flour

140g

Cocoa

Cocoa

50g

Raspberries

Raspberries

200g

Egg

Egg

4 large

Milk Chocolate

Milk Chocolate

100g

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