A baking classic and crowd favourite, you’ve always got to have a delicious brownie recipe up your sleeve. This one is perfectly fudgy, great for serving hot as dessert with a decadent splash of cream or cooled as an afternoon treat with a cup of tea.
Belgian Chocolate & Raspberry Brownies
- 110 g butter
- 170 g 70% Belgian dark chocolate
- 1 1/4 cups white sugar
- 3 eggs
- 95 g plain flour, sifted
- 1/4 cup dark Dutch cocoa powder, sifted
- 1/4 tsp salt
- 35 g freeze-dried raspberry powder
- Preheat oven to 175°C. Line a 12-hole muffin tin or a baking dish (measuring about 28 x 22cm) with baking paper.
- Melt butter in a small pot on a low heat. Remove from heat and add chocolate. Stir gently until melted then transfer to a large bowl. Add sugar and mix to combine.
- Add eggs, one at a time, mixing after each addition.
- Fold through brownie mix and salt with a spatula, until just combined. Be careful not to overmix.
- Divide mixture between muffin tins or pour into prepared dish, spreading into an even layer.
- Bake for 25-30 minutes until a knife inserted into the centre comes out fudgy but not wet.
- Allow to cool for 10 minutes before serving.
- To serve use a sieve to dust evenly with raspberry powder and cut into 8-10 pieces.