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Dark Chocolate Raspberry Brownies

Course Dessert, Tea Time
Difficulty Low
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 1 20xx20cm mould
Author Lorena Salinas from Cravings Journal

Ingredients

  • 150 g unsalted butter
  • 240 g sugar
  • 120 g dark chocolate 60-70% cacao + 30g more to add chopped
  • 1 tsp vanilla essence
  • 2 eggs cold fresh out of the fridge
  • 70 g all purpose flour
  • 1 tsp salt
  • 150 g raspberries

Instructions

  1. In the bowl where you're going to mix the batter later add butter in cubes, sugar and dark chocolate. Put it on a bain marie making sure that the water doesn't touch the bottom of the bowl.
  2. Once everything is melted together give it a mix, take off the heat and wait for it to be warm.

  3. Add the vanilla essence and 1 egg at a time until fully incorporated with an electric mixer. Mix for a few minutes on high or by hand about 75 times.

  4. Add the flour and salt and mix on high speed for a few extra minutes. It's these intervals of mixing that will give us the paper texture on top.

  5. Line with baking paper a 20x20cm mould and fill with the dough. 

  6. Lay the raspberries on top of the dough.

  7. Take to a preheated oven at 180C for 20-30min or until the tip of a knife comes out with a bit of cooked yet moist dough.