I’m a little slow in writing my first post of 2019! I made these last week but I keep forgetting to write a post about them – I blame baby brain and being overtired! I am hoping to keep up with my baking but everything takes so much more effort at the moment. I do like a good brownie and this one has fruit in so surely counts towards your five a day! This was from Red Online and I found it via Pinterest.
- 200g dark chocolate
- 100g unsalted butter, at room temperature
- 200g caster sugar
- 4 large free-range eggs, at room temperature
- 1 tsp vanilla extract
- 60g plain flour
- 60g cocoa powder
- 50g pecan nuts, chopped – I substituted for almonds
- 100g white chocolate, chopped
- 150g fresh raspberries
Grease a brownie tin – the recipe states 28cm x 18cm although I used a square tin measuring 20cm x 20cm, and make sure its lined so you can lift them out afterwards. Preheat the oven to 180C / 160C Fan / Gas 4.
Break up the dark chocolate into squares and put into a heatproof bowl over a pan of simmering water and allow it to melt, stirring every so often til there are no lumps left. Once its all melted leave it to cool slightly. Excuse my mismatch of dark chocolate!
Whisk the butter and sugar together until its light and fluffy and before adding the eggs one at a time – make sure you beat well after every egg you add.
Next add the vanilla extract and melted chocolate and stir in gently – this is why you should allow the chocolate to cool slightly so it doesn’t cook the eggs. Sieve in the flour and cocoa and add the nuts and white chocolate before folding in until the mixture is evenly blended.
Pour (if you can, its quite a thick mixture) half the mix into the tin before scattering over the raspberries then putting the rest of the mixture on top. I tried my best to cover the raspberries but this got quite messy as you can see!
Bake for 30 to 40 minutes – I did mine for 40 mins as I was concerned with the fruit that it might be a bit wet but I would take it to around 35 minutes next time. Let the brownies cool in the tin before cutting into squares.
These were lovely! The raspberries worked well with the dark chocolates and I used almonds rather than pecans as they go well with raspberries. They could have been a little dry if the raspberries weren’t in because as I said above, I potentially did these too long at 40 minutes. As I used a square tin my brownies were quite thick so maybe one day I will listen to the recipe when it comes to tin sizes – I did buy a rectangular one yesterday though for future baking!