A classic recipe for sure, and truly a comforting one, on those beautiful autumn days, my "boozy raspberry brownies". The raspberries makes them super moist in the middle and the booze, well, as we are getting close to the festive season, dare I say it's just perfect. These brownies would make the perfect little treat for Christmas, nicely packaged in a cellophane bag with a beautiful ribbon. And they are so easy to make.
3 eggs
175 g unsalted butter
175 g of dark chocolate
125 g of granulated sugar
100 g of soft muscovado sugar
25 g cocoa powder
5 g of instant coffee
100 g of plain flour
A punnet of raspberries
30 g of white chocolate to decorate
Not essential but highly recommended, 2 tbsp of rum
8″ square baking tin (lined with baking paper)
Pre-heat your oven at 180º C
Place your chocolate and coffee in a bowl. Melt your butter and pour over your chocolate. Whisk your eggs and sugars to a white consistency (little tip, to make your brownies super chewy, whisk for a good 5 minutes), then add your melted butter and chocolate and whisk again. Sieve your flour and cocoa powder and slowly fold them in. Pour this mixture into your baking tray and add your raspberries on top. Pop your tin in the oven for 20-25 minutes max. Let your brownies cool in the tin. Once cooled, drizzle with melted white chocolate.
Bon appétit!
Corinne
If you’re after a similar chocolaty recipe, check out my gluten free chocolate cake