Chocolate brownies with raspberry sauce

  • 1 hr 15 mins cooking
  • Serves 6
  • Print


Chocolate brownies with raspberry sauce
  • 125 gram butter
  • 1 cup (220g) firmly packed brown sugar
  • 1 teaspoon vanilla extract
  • 4 eggs
  • 1/2 cup (75g) plain flour
  • 1/2 cup (75g) self-raising flour
  • 3/4 cup (105g) chopped unroasted hazelnuts
  • 200 gram dark eating chocolate, melted
  • 200 gram white eating chocolate, melted
  • 3/4 cup (240g) raspberry jam
  • 1/4 cup (60ml) water
  • 2 teaspoon cornflour
  • 1 tablespoon water, extra


Chocolate brownies with raspberry sauce
  • 1
    Preheat oven to 170°C (150°C fan-forced). Grease deep 20cm square cake pan, line base with baking paper.
  • 2
    Beat butter, sugar and extract in small bowl with electric mixer until light and fluffy. Beat in eggs one at a time, stir in sifted flour and nuts.
  • 3
    Divide mixture between two bowls. Stir dark chocolate into one bowl, spread into pan. Stir white chocolate into remaining bowl, spread over dark chocolate mixture.
  • 4
    Bake brownie about 1 hour or until golden brown.
  • 5
    Make raspberry sauce. Stir jam and water in small saucepan over heat until jam is melted. Stir in blended cornflour and extra water, over high heat until sauce boils and thickens.
  • 6
    Turn brownie onto serving plate, serve hot with sauce, dust with sifted icing sugar.


Brownies are best made close to serving time. Sauce can be made a day ahead.

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