Ok all you people that are trying to lose the extra weight post Christmas…don’t even look…the following pictures are likely to cause you to throw your good intentions to the wind.
Everyone should have a signature dish and chocolate brownies are the one Miss F is famous for. Whenever we have a picnic or special occasion the cry goes up all over the household …Brownies… Brownies… Brownies… Brownies.
I am sure you get the idea. We love these brownies.…Soft and gooey in the middle, crusty on the top and very chocolatey.
The recipe is good with nuts but the raspberries provide that little extra ‘zing’ that makes these special.
Go make some you know you want to!
115g dark chocolate
190g unsalted butter
160g plain four
20g (2 rounded tablespoons) cocoa powder
3/4 teaspoon baking powder
380 g brown sugar (or half and half with caster if you run out like we did last time)
1 teaspoon vanilla extract
125 g pecans or walnuts or frozen raspberries (all optional, all yummy)
1. Grease and line a 20 cm square tin. Preheat oven to 180 C
2. Melt the butter and the chocoalte (we use the microwave and melt them seperately- makes more dishes that way, and reduces the risk of the butter making the chocolate too hot, maybe..).
3. Allow chocolate and butter to cool.
4. Sieve the flour, baking powder and cocoa.
5. Beat the eggs lightly then add sugar and vanilla extract. Stir until just combined.
6. Fold the melted chocolate and butter into the beaten egg mixture. Then fold in the flour mixture (and nuts if you are adding them).
7. Spoon into the tin, smooth the top (and poke in frozen raspberries if you are using them), bake for 25 minutes (unless you’ve added frozen raspberries, and then you have to bake for longer. We added an extra 10 minutes, but it was still fairly wobbly in the middle when we pulled the tin out and the brownies are a bit too fudgy and gooey. Delicious but messy).
8. Allow to cool in tin before cutting into squares.