Chocolate Brownies with Raspberry Cream

Rich dark chocolate brownies folded with fresh raspberries, baked until moist, and served with a marbled raspberry mascarpone cream.

Baking Vegetarian Dessert Chocolate Raspberries

Estimated Nutrition

Calories

1309.7

kcal / serving

7858.4 kcal total

Carbs

109.5g

per serving

656.9 g total

Fat

88.5g

per serving

531.2 g total

Protein

18.8g

per serving

112.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

300

Caster Sugar

225

Dark Chocolate

Around 70 per cent cocoa solids

Cocoa Powder

150

Icing Sugar

Dairy

115

Butter

Plus extra for greasing

piece

Eggs

Free-range

500

Mascarpone

Fruits

750

Raspberries

Split into 250g for brownies and 500g for puree

GrainsCereals

Plain Flour

Method

Preheat the oven to 180°C.

Beat the butter and sugar together until light and fluffy.

Melt the chocolate in a heatproof bowl over simmering water until smooth and allow to cool.

Beat the melted chocolate into the butter mixture.

Mix in the flour, cocoa powder, and eggs, then fold in 250g of raspberries.

Pour the mixture into a lined 25cm x 30cm tin and bake for 20 minutes.

Blend the remaining raspberries and icing sugar into a purée and sieve into a bowl.

Mix the mascarpone with half of the raspberry purée.

Serve brownie pieces with a dollop of raspberry cream and a drizzle of remaining purée.