Summer is well and truly here and with that comes lots of delicious summer fruit. We have recently been visiting our local greengrocers and stocking up on lots of reasonably priced fruit. This week’s bargain were two punnets of raspberries for £1. I’d been thinking of making this recipe this weekend and so after spotting the raspberries my mind was made up! I made these brownies a couple of years ago. This is a BBC Good Food recipe.
They are easy to make and don’t even require a bowl! Just a saucepan and a 20cm x 30cm baking tray (I didn’t have one this size so used a slightly bigger one.) This recipe will make 15 brownies (or about 20 in my case). The recipe requires baking the brownies for 30-35 minutes however I found mine took 45-50 minutes (I think I may have slightly overdone mine as they were a little bit crumbly on the top – however they do still have a squidgy middle). These are the perfect summer dessert served warm with cream or ice cream. They will store in an airtight container for up to 3 days.
200g dark chocolate (broken into chunks)
100g milk chocolate (broken into chunks)
250g pack salted butter (I used unsalted)
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
1) Heat your oven to 180C/160C fan/Gas 4. Line a 20 x 30cm baking tray tin with baking parchment.
2) Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
3) Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in.
4) Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
5) Bake on the middle shelf for 30-35 minutes (or 40-50 minutes depending on your oven and mixture) until they reach your desired firmness.
6) Cool before slicing into squares. Store in an airtight container for up to 3 days.