Chocolate Raspberry Brownies
An United States dessert. Ready in about 56 minutes. Difficulty: medium.
- 21 minPrep (about)
- 35 minCook (about)
- 56 minTotal time
- 4Servings
- MediumDifficulty
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Join the waitlist Not nowIngredients
- 7 oz dark chocolate
- 3 ½ oz milk chocolate
- 9 oz salted butter
- 14 oz light brown soft sugar
- 4 eggs
- 5 oz all-purpose flour Shopping tip: All-purpose flour (UK: plain flour).
- 1 ¾ oz cocoa
- 7 oz raspberrie
How to make it
Steps in our own plain words.
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Turn the oven on to 350°F (325°F for a fan oven).
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Line 20 x 12 inches baking tray tin using baking parchment.
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Put the sugar, butter and chocolate in a pan and melt, stirring every so often with a wooden spoon.
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Take it off the heat.
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Mix the eggs, one by one, in the melted chocolate mixture.
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Sieve over the flour and cocoa.
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Stir in.
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Mix in half the raspberries, scrape in the tray.
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Scatter over the remaining raspberries.
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Cook in the oven on your middle shelf.
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Keep going for 30 mins or, if you prefer firmer texture, for 5 mins more.
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Cool before slicing into squares.
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Store in airtight container for up to 3 days.
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Join the waitlistRecipe from TheMealDB, adapted from the original. Steps rewritten in our own words. Times are estimates.