Serves: Makes about 18 - Time:
I have found that there is a brownie to suit all occasions. This, for me, is a pudding brownie with an almost mousse-like texture, to be served with a pool of cold cream or even a little warm chocolate sauce. The 82% dark chocolate I have used is from Lidl which is very good and also extremely good value. It is worth checking out all their high-end chocolate range. Because of their mousse-y, damp texture (this is a good thing btw), I keep these brownies in the fridge and leave them at room temperature for about 30 minutes before serving.
- 90g plain flour
- 90g cocoa powder
- 300g unsalted butter, plus extra for greasing
- 125g very dark plain chocolate, 80-82% cocoa solids (see intro), broken up into pieces
- 450g golden granulated sugar
- 5 large eggs
- 1 teaspoon vanilla extract
- 150g fresh raspberries
- Heat the oven to 180˚c, fan oven 160˚c, mark 4. Grease and base-line a 21x30cm tin with non-stick baking parchment. Sift the flour with the cocoa powder and set aside.
- Melt the butter in a saucepan over a low heat and stir in the chocolate. Continue to stir over the heat until the chocolate has melted. Set aside to cool for about 15 minutes.
- Put the sugar, eggs and vanilla extract in a mixing bowl and whisk on high for about 8 minutes until thick and pale. Turn the speed down to low and slowly whisk in the melted butter and chocolate mixture. Fold in the flour and cocoa.
- Pour into the prepared tin and dot the raspberries over the batter, pushing them down slightly. Bake in the oven for about 25-28 minutes until the centre has barely set. Cool completely-preferably overnight before cutting into squares.