Chocolate and Raspberry Brownies

Rich dark chocolate brownies layered with fresh raspberries, baked until set and sliced into squares once cooled.

Baking Vegetarian Dessert Chocolate Raspberries

Estimated Nutrition

Calories

327.5

kcal / serving

5240.2 kcal total

Carbs

29.5g

per serving

471.2 g total

Fat

21.8g

per serving

348.5 g total

Protein

3.4g

per serving

54.8 g total

Cook Time

minutes

Serves

brownies

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

350

Dark Chocolate

55-60% cocoa solids

250

Dark Muscovado Sugar

tsp

Baking Powder

Dairy

250

Unsalted Butter

piece

Egg

free range

Fruits

175

Raspberry

fresh

GrainsCereals

110

Plain Flour

sifted

NutsSeeds

pinch

Salt

Method

Preheat the oven to 170°C and butter a 23cm square cake tin.

Melt the chocolate and butter together and allow to cool slightly.

Whisk the eggs until thick, add sugar gradually, and beat until glossy.

Mix in the melted chocolate and fold in the flour, baking powder, and salt.

Pour half the mixture into the tin, scatter raspberries, and cover with remaining batter.

Bake for 40 minutes until the surface is set.

Rest on a wire rack for 20 minutes before cutting into squares once cold.