Name: Chocolate and raspberry mud brownies
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Ingredients: 250 gram unsalted butter, chopped; 250 gram dark chocolate, chopped coarsely; 2 1/2 cup (550g) caster sugar; 5 eggs, beaten lightly; 1 teaspoon vanilla extract; 2/3 cup (100g) plain flour; 1/3 cup (50g) self-raising flour; 1/2 cup (50g) cocoa powder, sifted; 50 gram dark chocolate, extra, coarsely chopped; 50 gram white chocolate, coarsely chopped; 125 gram fresh or frozen raspberries; extra raspberries, to serve (optional)

Chocolate and raspberry mud brownies

Fusing the indulgent flavours of chocolate mud cake and brownies, this delightful dessert recipe is perfect for a special weekend treat. We've added lovely fresh raspberries to cut through the richness.

Makes 16

Prep

10M

Cook

50M

Total

Ingredients

250 gram unsalted butter, chopped

250 gram dark chocolate, chopped coarsely

2 1/2 cup (550g) caster sugar

5 eggs, beaten lightly

1 teaspoon vanilla extract

2/3 cup (100g) plain flour

1/3 cup (50g) self-raising flour

1/2 cup (50g) cocoa powder, sifted

50 gram dark chocolate, extra, coarsely chopped

50 gram white chocolate, coarsely chopped

125 gram fresh or frozen raspberries

extra raspberries, to serve (optional)

Method

1.Preheat oven to 180°C (160°C fan-forced). Grease a 20cm x 30cm slice pan; line the base and long sides with baking paper, extending the paper 5cm over the sides.

2.Stir butter and chocolate in a large saucepan over very low heat until smooth; remove from heat. Stir in sugar, then the eggs and extract, followed by sifted flours and cocoa, and the extra dark and white chocolates. Pour mixture into pan; press raspberries into mixture.

3.Bake the brownie on lower shelf for 45 minutes or until just firm. Leave in pan to cool at room temperature for 3-4 hours.

4.Transfer brownie onto a board and cut into pieces. Serve with extra fresh raspberries, if desired.

Suitable to freeze. Butter and  chocolate suitable to microwave.
Note

Women's Weekly Food

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