We received the latest Donna Hay magazine last week (the Kids edition…timely for me as I’m planning the bebito’s first birthday party at the moment) and I couldn’t wait to try it. Some friends visited yesterday and I used that as the excuse to try the.
I can’t wait to try with some hazelnuts and maybe some white chocolate chips.
They got a little burned on the edge as our (fabulous) oven cooked it in a more speedy timeframe than recommended in the recipe.
And, the recipe just in case you would like it:
- 200 grams dark chocolate, chopped
- 250 grams butter
- 1 3/4 cups brown sugar
- 4 eggs
- 1 1/3 cups plain (all-purpose) flour
- 1/4 teaspoon baking powder
- 1/3 cup cocoa, sifted
- 1 1/2 cups raspberries, fresh or frozen
Preheat the oven to 180°C. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Whisk the sugar and eggs until smooth. Add chocolate mixture and whisk until smooth. Sift over the flour, baking powder and cocoa and whisk until no lumps are seen. Pour into a 23 cm greased square cake tin lined with non-stick baking paper (I used a silicone one). Top the mixture with the raspberries and bake for 45-50 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.
I would recommend it be served warm and it only took 40 minutes in my oven. Happy baking, you won’t regret it!
And excuse the slightly “eaten” portion of the brownie in my pic….I didn’t get a chance to take a pic before it was “attacked” yesterday. 🙂