Chocolate and raspberries are a match made in heaven! Serve these brownies warm with ice-cream for a delicious dessert or once cooled eat anytime. Suitable for freezing.
INGREDIENTS
Makes: 15-20 pieces
275g butter
125g dark chocolate (broken into pieces)
1/4 cup cocoa powder
1 1/2 cups of sugar
3 eggs
1 cup of plain flour
1/2 cup almond meal
1 punnet of fresh raspberries or 3/4 cup frozen raspberries
METHOD
- Preheat your oven to 180°C. Grease and line a slice tin (approx. 20cm x 30cm).
- Melt butter and chocolate in a medium saucepan over low heat, stir constantly until melted.
- Add cocoa and whisk together until smooth.
- Add sugar, eggs, and flour and beat until combined.
- Pour choc mixture into the prepared tin, then distribute the raspberries evenly over the top of the mix. Press each raspberry down into the chocolate batter so that they are mostly submerged.
- Bake for 35-40 minutes.
- Cool in tin, then cut into pieces.
