Emillie , from Nelson...
Cocolate Chunk And Raspberry Brownies
A brownie to rival all the rest, this one simply is the best!!! The only thing left to do is make it for yourself...
5 Votes
Since October 19th
Ingredients
- 300g Dark Chocolate, chopped
- 150g Butter, chopped
- 1 1/2 cups Caster Sugar
- 4 Eggs, lightly whisked
- 1 1/4 cups Plain Flour
- 1/2 cup Sour Cream
- 200g White Chocolate, chopped
- 100g Milk Chocolate, chopped
- 150g Frozen or Fresh Raspberries
- Cocoa Powder for dusting
Directions
- Preheat oven to 160 degrees celsius
- Line base and sides of a 23cm cake pan, allowing paper to hang over side of pan.
- Place the dark choc and butter in a saucepan over low heat and heat, stirring for 5 mins, until melted and smooth.
- Remove from heat and cool slightly.
- Add sugar and stir to combine, then add eggs, flour and sour cream and stir until just combined.
- Add white and milk choc and raspberries and gently fold through.
- Pour into prepared pan and bake 1 hour or until just cooked through.
- Remove from oven and allow to cool to room temperature before removing from tin.
- Dust with cocoa powder to serve.
| Amount | Cooking Time | Prep Time |
|---|---|---|
| Approx. 25 pieces | Approx. 1 hour | 20 mins |
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