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Chocolate Brownies with Raspberry Cream

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

BakingVegetarianDessertChocolateRaspberries

Estimated Nutrition

Per Serving Total
Calories 1309.7 kcals 7858.4 kcals
Carbohydrates 109.5 grams 656.9 grams
Fat 88.5 grams 531.2 grams
Protein 18.8 grams 112.5 grams
Cook Time
20 mins
Produces
6 people
Allergies
Vegetarian
Vegan
Dairy Free
Gluten Free

Ingredients

BakingIngredients
300
g
Caster Sugar
225
g
Dark Chocolate
Around 70 per cent cocoa solids
75
g
Cocoa Powder
150
g
Icing Sugar
Dairy
115
g
Butter
Plus extra for greasing
5
piece
Eggs
Free-range
500
g
Mascarpone
Fruits
750
g
Raspberries
Split into 250g for brownies and 500g for puree
GrainsCereals
75
g
Plain Flour

Steps

  • 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.