Fresh raspberry brownies

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.

Lovely fresh raspberries!

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.

Brownies, summer style

Recipe

Ingredients

200g golden caster sugar

2 eggs

115g melted and cooled butter or margarine

1 teaspoon vanilla essence

55g SR flour

45g cocoa powder

115g fresh raspberries

Method

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.

Ready for the oven

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.

And just out of the oven…

Have I mentioned how good these are?

Summertime brownies

Categories: Baking, Cakes, Chocolate, Desserts, Fruit, Fruit picking, Recipes

Tags: baking, brownies, cake, chocolate, dessert, fruit, fruit picking, raspberries, raspberry brownies, recipe, recipes, seasonal cooking