In my December post – Raspberry Chiffon Cake last year, I promised to share more raspberry recipes with you. Today I’m using the leftover frozen raspberries in my freezer to make these delicious chocolate raspberry brownies . Making these chocolate raspberry brownies are a breeze; they are moist and have a fudge-like texture. The wonderful juicy sourish raspberry filling makes the brownies less rich than expected, but these are definitely a fragrant dessert. Not to be missed!
Chocolate Raspberry Brownies
Ingredients
- 150 g butter - chopped coarsely
- 200 g milk chocolate - I used hersley choc
- 1 tsp vanilla extract
- 100 g caster sugar
- 2 large eggs
- 260 g plain flour/cake flour
- 1 tsp baking powder
- 1 tsp baking soda
- 200 g fresh or frozen raspberries
- 2 tsp cocoa powder - Hersley brand
Instructions
- Preheat oven to 180 deg C. Line a 20cm (8inch) square cake pan all sides up.
- Stir butter, chocolate and vanilla extract in a pot over low heat (do not boil) until smooth. Transfer to a large bow and cool for 10 minutes.
- Stir sugar and eggs into the chocolate mixture, followed by sifted flours and raspberries, fold well and spread into pan.
- Bake brownies for about 45 minutes. Cool in pan before cutting. Serve brownies, dusted with sifted cocoa powder.
recipe adapted from Women's Weekly Cookbook with adjustments
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巧克力覆盆子布朗尼
*有香酸甜美的覆盆子在巧克力布朗尼内，带不同的層次滋味和香氣，真的很棒！
材料：
- 150克 牛油，切丁状
- 200克 巧克力（我用Hersley牌子）
- 1茶匙 香草香精
- 100克 细砂糖
- 2个 大鸡蛋
- 260克 普通或低筋面粉
- 1茶匙 泡打粉/发粉
- 1茶匙 苏打粉
- 200克 新鲜或冷冻覆盆子
- 2茶匙 可可粉 （Hersley牌子）
材料：
- 预热烤箱至摄氏180度。准备一个8寸正方形烤盘，底部和旁边铺纸。
- 牛油，巧克力和香精放进小锅内，用小火加热融化（不要煮滚）搅至光滑。然后将融化巧克力倒入一个大碗里，待凉10分钟。
- 将砂糖和鸡蛋加入融化巧克力里拌匀。接着倒入过筛的粉类及覆盆子，翻拌均匀即可倒入烤盘内，抹平。
- 送入预热烤箱栲约45分钟。让布兰妮连模一起待凉才脱模切片，撒上适量可可粉即可。
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