Dark Chocolate And Raspberry Brownies

1. 1

   Preheat the oven to 170u00b0 Celsius.

2. 2

   Grease a 27cm x 18cm brownie pan with butter or oil spray and line with baking paper.

3. 3

   Melt butter and 230g dark chocolate drops in a bowl over boiling water or in a heatproof bowl in a microwave and stir until combined. Allow to cool slightly.

4. 4

   In a separate bowl, add caster and rapadura sugars, the eggs and vanilla and whisk to combine.

5. 5

   Add butter and chocolate mixture, then sift over flour, cocoa powder, baking powder and combine.

6. 6

   Add remaining dark chocolate drops, milk chocolate drops and raspberries and gently fold through.

7. 7

   Pour the mixture into the prepared pan.

8. 8

   Bake for 25 minutes or until crusty on top and moist in the centre.

9. 9

   Allow to cool before removing from the pan and placing on a wire rack.

10. 10

    Once cooled completely, dust with icing sugar and cut brownies into 32 squares.

11. 11

    Serving suggestions: extra raspberries, cream, ice-cream, dusting of icing sugar.

* Per serving · 4 servings · Values may vary.

No additional tips available.