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Chocolate Raspberry Brownies

Author Ann Low
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 0

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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