Vivian, from Riccarton...
The Ultimate Chocolate Brownie ... With Raspberries (If You're Feeling Extra Flashy)
There are endless chocolate brownie recipes around, and I'm sure heaps of them are great, but whenever I read in the instructions: "melt chocolate over a simmering heat" or something similar, all I can envisage is the stress and mess of the choc-melting process that so often ends up burnt or all over the stove = WASTE.
The beauty of this recipe is that there is no melty-choccy going on, yet the final product is still dense, moist, and super chocolatey goodness that melts in your mouth with every bite. The perfect combination of a little chewy crust on the outside with a delectably soft and rich texture on the inside.
The addition of raspberries make it the ultimate treat - I'm often too poor to include them, but if you've got them, it makes the world of difference.
I have won over many hearts, solved many conflicts, and sucked up to many important people with this, and often kept a well hidden secret.... So here it is! And now we can all share the love.
- 320g butter, melted
- 1 1/4 cups cocoa
- 7 eggs
- 3 cups sugar
- 1 tsp vanilla essence
- 1 1/2 - 2 cups chocolate chips/drops (dark is best)
- 1 1/4 cups plain flour
- 1 tsp baking powder
- Frozen/fresh raspberries (optional)
- Icing sugar (optional)
- Preheat oven to 160C.
- Line a large baking tin/roasting dish (I use a 24x34cm rectangle dish)
- Melt the butter in a large bowl (there's lots of ingredients to fit in here) in the microwave, or in a large saucepan on the stove.
- Using an electric mixer, beat cocoa into melted butter.
- Add eggs, sugar, and vanilla, and whiz with electric mixer for 3-4 mins until the mixture begins to whip up in volume (about double).
- Using a wooden spoon/rubber spatula, mix in the chocolate chips/drops.
- Sift flour and baking powder in; stir until fully combined.
- Pour into lined baking tin; give it a gentle shake to even out the mixture.
- If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.
- Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean.
- Leave to cool in tin for about 10 mins, then turn out onto a wire rack to cool further.
- If you want to make them look extra fancy, sift icing sugar over the top.
- Enjoy warm, cold, with some whipped cream, with some hot coffee, or even with a sneaky wine!
|Amount||Cooking Time||Prep Time|
|approx 50 brownies||about 1 hour||15-20 mins|