Difference between revisions of "Raspberry-spiked Chocolate Brownies"
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* 1 1/2 cups raspberries, fresh or frozen | * 1 1/2 cups raspberries, fresh or frozen | ||
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[[Image:Raspberry Spiked Brownies.jpeg|thumb|left|100px|]]Preheat the oven to 180 °C (360 °F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm greased square cake tin liken with non-stick baking paper. Top the mixture with the raspberries and bake for 45 minutes or until set. Brownies should be very fudgey in middle. Mixture makes 16. | [[Image:Raspberry Spiked Brownies.jpeg|thumb|left|100px|]]Preheat the oven to 180 °C (360 °F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm greased square cake tin liken with non-stick baking paper. Top the mixture with the raspberries and bake for 45 minutes or until set. Brownies should be very fudgey in middle. Mixture makes 16. | ||
Latest revision as of 18:17, 26 June 2012
Ingredients
- 200g dark chocolate, chopped
- 250g butter
- 1 1/2 cups brown sugar
- 4 eggs
- 1 1/3 cups plain flour
- 1/2 teaspoon baking powder
- 1/3 cup cocoa powder, sifted
- 1 1/2 cups raspberries, fresh or frozen
Procedures
Preheat the oven to 180 °C (360 °F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm greased square cake tin liken with non-stick baking paper. Top the mixture with the raspberries and bake for 45 minutes or until set. Brownies should be very fudgey in middle. Mixture makes 16.
Resources
- Sunday Herald Sun "Sunday Magazine": Page 41
