Saturday, 5 July 2014

Chocolate & Raspberry Gooey Brownie Dessert

Readers, life is good.  It’s a sunshine-y evening at Blog HQ and today I went to Tigerlily in Edinburgh for a day out with my Mamma (blog post on that coming soon – we had afternoon tea).

The other weekend my parents came down for Sunday dinner and not wanting to offer them a shop bought dessert, decided to make a brownie come cake come dessert.

My folks thought this was delicious but be warned; it’s seriously gooey and one for the chocoholics. 

I used fresh Scottish raspberries in my dessert which added to the goo factor, so if you prefer something a little more cakey, perhaps swap them for freeze dried.

Nonetheless, the brownies were eaten, warm from the oven with caramel ice cream and I can confirm that bowls were left almost licked clean!

I'm also entering this recipe into Tea Time Treats, held this month at Hedgecombers.
Tea Time Treats


Chocolate and Raspberry Brownie Dessert


Ingredients

250g soft light brown sugar
2 large eggs
175g butter
175g self raising flour
200g milk chocolate
¾ punnet fresh raspberries
50g white chocolate to decorate

Method

  1. Heat oven to 180C/Fan 160C/Gas 4.  Line a silicone square traybake tin with greaseproof paper.
  2. Melt the butter, sugar and chocolate in a non stick pan, until sugar has almost melted.  Make sure to keep stirring so the chocolate doesn’t burn.
  3. When mixture is combined and sugar almost melted, remove pan from heat.  Beat in the eggs one at a time until mix becomes smooth and glossy.
  4. Sieve the flour into the pan and stir to combine. Add a handful of raspberries and mix. Once combined, pour mix into the lined tin and smooth out.
  5. Add the remaining raspberries to the traybake and push down slightly, so they are still visible slightly on the top of the mix.
  6. Bake in the oven for around 40-45 mins, or until a crust has formed on the top of the brownie but the sponge is still soft and a little undercooked.
  7. Remove from oven and allow to cool in the tin.  Once cool to touch, melt the white chocolate in a microwavable cup for around 40 seconds.  Drizzle over the top of the brownie and allow to set.


Once set, cut into squares and serve.  These brownies will keep in an airtight container for a couple of days.  (Almost a guarantee they will disappear in less than 48 hours!)

I'm entering this recipe into #recipeoftheweek over at A Mummy Too.
Link up your recipe of the week

6 comments:

  1. Oh yum! that looks great #recipeoftheweek

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    1. Thanks so much, hope you get the chance to try it for yourself! #recipeoftheweek

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  2. Corrr! I love the idea of fresh raspberries in a brownie, be they are delish! Thanks so much for sharing with Tea Time Treats :)
    Janie x

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    1. Really enjoyed taking part Jane - look forward to another one soon!

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  3. Yummmmmmm......... That is one seriously gooey brownie. Love the addition of raspberry!

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    1. Probably could make this with gluten free flour as well Kate!

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