Double Choc Raspberry Brownies

1. 1

   Place a saucepan with two inches of water in onto stove and bring to simmer, cut butter into cubes and put into a heatproof mixing bowl with sugar and cocoa and put onto the sauce pan. Stir occasionally and then more often as butter starts to melt, bring of of heat once all the ingredients are combined.

2. 2

   If mixture is hot allow it to come down to body temperature, once it is add vanilla extract and then add one egg at a time beating vigorously each time, when the eggs are mixed in the batter should be glossy and smoth with all the sugar dissolved. Then sift in the flour and mix until completely combined, then fold in the chocolate pieces and raspberries being careful not to crush them. (If using fudge add here!)

3. 3

   Pour mixture into a lined 20cm x 20cm tin and place at bottom of oven at 180u00b0C for 15 minutes, then remove and add the 16 cherries to top evenly spaced and place back in oven for another 5 to 10 minutes. Remove to cool

4. 4

   Once cooled carfuly remove from tin, then cut into 16 and enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.