I was desperately craving a rich chocolate cake yesterday, and planned to make my own. Perhaps I should make chocolate mud cake? No, my only recipe is a big cake and not a perfect outcome. Plus, who would I share it with? Brownies are easy to make, and easy to transport and share. I remember a recipe I’d concocted a few years back, and determined that would be it – one of the richest, most decadent brownie recipes out there – augmented with a little added fruit in the form of raspberries.
This recipe is the result of an outing to Bracegirdles with a girlfriend two years ago. I’d tasted their raspberry mud cake and there was no going back! I had to make my own. With a bit of research and a few tries later, I simply made a brownie recipe from my baking bible: Family Circle’s ‘Baking – a commonsense guide’ and added 150g frozen raspberries! Voila! Indulgence complete!
Double Chocolate Raspberry Brownies
Makes 24 pieces
85g (2/3 cup) self-raising flour
85g (2/3 cup) unsweetened cocoa powder
250g (1 cup) caster sugar
330g unsalted butter, melted
4 eggs, lightly beaten
1 teaspoon natural vanilla extract
250g (1 ½ cups) dark chocolate chips
150g frozen raspberries
icing (confectioners’) sugar, to dust
Preheat the oven to 180degC (350degF). Grease a 20 x 30 cm (8 x 12 inch) shallow baking tin and line with baking paper, leaving it hanging over the two long sides of the tin.
Sift together the flour and cocoa, then add the sugar. Make a well in the centre, then add the butter, eggs and vanilla extract and eat until smooth. Fold in the chocolate chips and (raspberries). Spoon into the tin and smooth the surface.
Bake for 25 minutes, or until cake begins to pull away from the sides. Leave in the tin for 10 minutes, then turn onto a wire rack to cool. Dust with icing sugar to serve.