Name: Double choc raspberry brownie
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Ingredients: 185 gram dark chocolate, chopped; 100 gram butter, chopped; 2 eggs, lightly whisked; 1 cup caster sugar; 1 cup plain flour; 100 gram white chocolate, coarsely chopped; 150 gram frozen raspberries

Double choc raspberry brownie

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Makes 16 Item

Prep

10M

Cook

25M

Total

35M

Ingredients

185 gram dark chocolate, chopped

100 gram butter, chopped

2 eggs, lightly whisked

1 cup caster sugar

1 cup plain flour

100 gram white chocolate, coarsely chopped

150 gram frozen raspberries

Method

1.Preheat oven to 180°C/160°C fan forced. Grease and line base and sides of a 26x 16cm (base measurement) slice pan with baking paper, extending paper at long sides for handles.

2.Place dark chocolate and butter in a medium heavy-based saucepan over low heat. Cook and stir for 3 minutes or until melted and smooth. Remove pan from heat. Whisk in egg and sugar until well combined. Fold in flour, then white chocolate and raspberries.

3.Pour into prepared pan; level top. Bake for 20 minutes or until fudgy when tested at centre with a skewer (also, brownie will come away slightly from edges of pan). Cool completely in pan. Transfer to a chopping board; cut into 16 pieces. Serve.

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