I’m back from my short but wonderful visit to Finland and finally get to share this delish brownies recipe with you!
These chocolate brownies are rich chocolatey dessert squares with refreshing raspberry bits. They are so quick and easy to make that I’m thinking of making another batch right now!
You can control the texture between fudgy and cakey by adjusting the baking time. I baked mine in two small ceramic roasting pans for 35 minutes and got a beautiful crack on top while the brownie stayed soft and lightly fudgy.
Chocolate raspberry brownies tastes heavenly served warm or cooled, with some whipped cream/ vanilla ice cream or simply by it’s own.
Happy Monday – have a delicious week!
Chocolate Raspberry Brownies
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| Servings | Prep Time |
| 8pieces | 45minutes |
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Chocolate Raspberry Brownies
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Ingredients
- 100 grams dark chocolate
- 50 grams white chocolate
- 120 grams unsalted butter
- 100 grams raspberries
- 200 grams soft dark brown sugar
- 2 eggs
- 75 grams plain flour
- 1/4 teaspoon vanilla seeds
- 1/6 teaspoon salt
Servings: pieces
Units:
Instructions
- Preheat oven to 160°C and line a baking tray with parchment paper.
- Measure all ingredients placing chocolate, butter and sugar in a sauce pan.
- Place sauce pan over medium heat stirring constantly until melted, then remove from heat and stir in eggs.
- Sieve in flour and vanilla and add pinch of salt and mix well.
- Finally fold in raspberries mixing gently.
- Pour onto prepared baking dish.
- Bake in preheated oven for 30 minutes or until set to desired consistency. Cut into squares and serve hot or cooled.
