Raspberry-Studded Brownie Bars
CATEGORIES
INGREDIENTS
- 200g dark chocolate, roughly chopped
- 250g unsalted butter, roughly chopped
- 200g brown sugar
- 4 eggs, lightly beaten
- 200g all-purpose flour
- 1/4 tsp baking powder
- 50g cocoa powder
- Approx 1 1/2 cups raspberries, fresh or frozen
- 1 cup toasted walnuts, chopped
DIRECTIONS
- Preheat oven to 180 degrees C. Butter and flour a mini loaf tin (or a 23cm/9″ square cake tin) and set aside.
- Place the chocolate and butter in a small, heavy-bottomed saucepan and melt together over a low heat, while constantly stirring. Set aside to cool till lukewarm.
- Meanwhile, sift together the flour, baking powder and cocoa into a separate bowl and stir in the walnuts. Once the chocolate mix has cooled, stir in the eggs and sugar till combined, then mix together with the sifted flour.
- Carefully fill each of the mini loaf tins till about 3/4 full (or your square cake tin), then carefully press raspberries into the surface of each mould. Bake for approx 30-45 minutes, or till they have set and a wooden skewer inserted into the middle comes out with moist crumbs.
- Serve these with freshly whipped cream or vanilla ice cream to cut through the rich chocolatey-ness, or if you’re a bit of a chocolate hound, enjoy as is!