These decadent raspberry brownies are sure to be a crowd pleaser! Gooey dark chocolate brownies combined with tangy raspberries and sweet white chocolate. Ridiculously good!
This is a recipe from my cookbook ‘Flavours of Home’.
This recipe was created as part of my “Recipes for Staying Home” show for RTL.
MAKES 8
170g dark chocolate
125g butter
220g sugar
1 tbsp vanilla sugar
2 eggs
a pinch of salt
85g flour
125g raspberries
80g white chocolate
Preheat the oven to 180°C fan.
Melt the dark chocolate and the butter. Put the sugar, vanilla sugar and eggs into a bowl with a pinch of salt. Beat until it becomes pale, then add the melted chocolate mix, while still beating. Fold through the flour followed by the white chocolate.
Line the bottom of a brownie tin measuring approximately 18×24 cm with baking paper. Pour the brownie mix into the tin and scatter over the raspberries.
Bake for 35 minutes.
Let the brownie completely cool down before turning out of the tin and cutting into 8 pieces.
