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Raspberry and double choc brownie recipe
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Prep Time:
10 minutes
Cook Time:
275 minutes
Total Time:
285 minutes
Elevate classic brownies with decadent double chocolate and tangy raspberries for an irresistible treat that will leave you craving more!
Ingredients:
  • 200g butter, chopped
  • 200g dark chocolate, chopped
  • 220g caster sugar
  • 3 Free Range Eggs
  • 150g plain flour
  • 35g cocoa powder
  • 80g sour cream
  • 100g white chocolate, chopped
  • 200g frozen raspberries
  • Shaved dark chocolate, to serve
  • Torn raspberries, to serve
Instructions:
  • In a medium saucepan over low heat, melt the butter and chopped dark chocolate together until smooth, stirring for about 5 minutes. Let it cool slightly for 5 minutes, then transfer the mixture to a large bowl.
  • Combine the sugar and eggs with the melted chocolate in a bowl. Mix in the flour and cocoa powder. Gently fold in the sour cream followed by half of the white chocolate and frozen raspberries.
  • Prepare the slow cooker by greasing and lining it with 3 layers of baking paper. Spoon the mixture into the slow cooker and smooth the top. Finish by sprinkling the remaining white chocolate and frozen raspberries on top.
  • Cook the brownie in the covered slow cooker on low for 3½-4 hours until almost set. Then, uncover and cook for an additional 30 minutes or until a skewer inserted in the center comes out clean. Turn off the slow cooker and let the brownie cool for 1 hour inside. Transfer the brownie to a wire rack using parchment paper to cool completely.
  • Cut the indulgent brownie into delectable pieces and elegantly garnish with delicate shavings of rich chocolate and torn vibrant raspberries.

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