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Chocolate chunk and raspberry brownies
Chocolate chunk and raspberry brownies
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Prep Time:
15 minutes
Cook Time:
65 minutes
Total Time:
80 minutes
Irresistible chocolate brownies with a stunning mix of chocolates and raspberries.
Ingredients:
  • 300g dark chocolate, chopped
  • 150g butter, chopped
  • 315g caster sugar
  • 4 eggs, lightly whisked
  • 190g plain flour
  • 125g sour cream
  • 180g white chocolate, chopped
  • 100g milk chocolate, chopped
  • 150g frozen raspberries
  • Cocoa powder, to dust
Instructions:
  • Preheat your oven to 160°C. Grease a 23cm square cake pan and line the base and two sides with parchment paper, leaving an overhang.
  • In a medium saucepan, gently melt the chocolate and butter together over low heat, stirring occasionally, until smooth. Let it sit off the heat for 5 minutes to cool slightly before using.
  • Combine sugar with chocolate mixture, then stir in eggs. Mix in flour and sour cream until just combined. Gently fold in white and milk chocolate as well as raspberries. Transfer the brownie mixture into the pan and bake for 1 hour until done. Let it cool to room temperature after removing from oven.
  • Sprinkle with rich cocoa powder. Trim edges with a large serrated knife, then cut into 3cm squares. Keep brownies fresh in an airtight container for 1 week.

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