Chocolate & Raspberry Brownie

Tahnee Walters

Cook Time 50 mins

Servings 12


230g Dark Chocolate
330g Unsalted Butter
495g Caster Sugar
5 large Eggs, beaten  
225g Plain Flour (sifted)
40g Cocoa Powder (sifted)
100g Freeze dried raspberries (or 200g fresh/frozen raspberries)

Freeze dried raspberries available here


Preheat oven to 160c

Melt chocolate and butter over a Bain marie (bring a pot of water to the boil, place a bowl over the hot saucepan being careful that the bottom of the bowl does not touch the water) stirring occasionally, and then allow to cool.

Beat together eggs and sugar for about 1 minute.

Add the cooled chocolate and butter to the eggs and sugar, and then incorporate the sifted flour and cocoa. Fold in the raspberries.

Bake at 160c for approximately 40 minutes.


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