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Wednesday, August 8, 2012

Raspberry-chocolate brownies

They make me think of summer :)
These are, honestly, the most fudge-like brownies in the world, and the most intense dark chocolate and flavorful sour-ish raspberry tasting ones you could possibly find.
And it was to be expected, considering the recipe was long tested and improved and finally made available for everyone by the nice testers in the kitchen of BBC Good Food.
Recipe source: The May 2012 issue of the Romanian BBC's Good Food.

Last year: pregnancy-induced break from cooking.

Ingredients (for a 20 X 30 cm baking tray):

  • 200 g dark chocolate
  • 100 g milk chocolate
  • 250 g butter
  • 400 g brown sugar
  • 4 eggs
  • 140 g flour
  • 50 g cocoa
  • 300 g raspberries (ours were frozen)

Preheat oven to 180 degrees C.
Melt the chocolate with the butter and sugar over low heat:

When all is melted and well blended together, remove from the heat. Allow to cool for 2 minutes, then add the eggs:

Stir them in, then add the flour:

Mix well, then also add 200 g (2/3) of the raspberries:

Mix them well in (gently not to break them too much, you should be able to feel distinct fruit bits in the final cake). Line the tray with baking paper, then pour the batter in. Sprinkle the rest of the raspberries on top, gently pushing them in:

Bake them in the preheated oven for 30 minutes, on the middle rack. If you prefer a firmer texture (not fudge-like), although we wouldn't understand you one bit, bake for an additional 35 minutes.
Take the brownie tray out and allow it to cool at room temperature for several hours before slicing (so the squares will keep together). 
Finally, slice and dig in! :)

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