Possibly the only thing better than a chocolate brownie: a chocolate brownie with fresh raspberries. As we picked over a kilo of raspberries the other day we have an abundance of fresh raspberries for jam, fruit salad and smoothies. And a few spare for a chocolate treat.
This is a really simple recipe from Leiths Baking Bible and quickly put together. It makes a great dessert and would be particularly good served with some additional fresh raspberries and a touch of cream or créme fraîche.
200g golden caster sugar
115g melted and cooled butter or margarine
1 teaspoon vanilla essence
55g SR flour
45g cocoa powder
115g fresh raspberries
Grease and line a small baking tray. I used a 7″x8″ tin. Set the oven to 180°C.
Beat the sugar and eggs together until pale and creamy.
Beat in the melted butter and vanilla essence.
Sieve the flour and cocoa powder together and fold in. Add half the raspberries and mix in carefully.
Pour the mixture into the tin and scatter the remaining raspberries over the top.
Bake for around 30-35 minutes until risen and set. A skewer inserted into the brownies should come out slightly sticky.
Allow to cool (if possible) and cut into slices.
Have I mentioned how good these are?