07 Mar Chocolate & Raspberry Brownies
This American classic is one of the easiest sweet treats to make.
The recipe could be written in one sentence: melt butter and chocolate, whisk eggs and sugar, combine, fold in flour and bake. Scottish food writer Sue Lawrence made the most delicious brownies I’ve ever had; they contained fresh raspberries and inspired this recipe. Frozen raspberries won’t work; they’re too moist, so if fresh aren’t available, just leave them out or add some nuts instead – hazelnuts, walnuts and macadamias all work well. Makes 15 pieces
Ingredients
- 200g salted butter
- 200g dark chocolate
- 4 eggs
- ⅔ cup light brown sugar
- 125g raspberries
- ⅔ cup plain flour, sifted
Method
- Preheat oven to 180°C.
- Grease and line a 20cm x 30cm baking pan.
- Place butter in a small saucepan over medium heat. When half melted, add chocolate, remove from heat and stir until just smooth. Set aside to cool.
- Meanwhile, whisk eggs and sugar together for a few minutes until creamy.
- Fold in chocolate mixture and raspberries (it doesn’t matter if they get a little squashed).
- Fold in flour and pour into the pan.
- Bake for 20-25 minutes until a wooden skewer inserted comes out almost clean (there’ll be a little cake clinging to it).
- Remove from oven, place pan on a wire rack to cool, then refrigerate until cold.
- Cut into squares and serve.
You’ll find a print-friendly version of this recipe here, as well as a step-by-step video of peach cobbler, another American classic.
Discover more cooking inspiration from the American South with my Southern USA Online Cooking Class. Use coupon Child this month to receive a 50% discount.
Roberta Muir is the author of four cookbooks, a certified cheese judge and Sherry educator, and a restaurant reviewer and cooking teacher. She also has a Master of Arts degree in Gastronomy. You can find out more about her via her weekly newsletter.
