This was supposed to be some kind of ‘spooky’ bake, but they didn’t turn out half as spooky as I expected, well they didn’t turn out spooky at all, so here are the regular Raspberry Brownies. This recipe caused me a lot of stress; at one point I thought I burnt it, so I nearly threw everything away, but luckily I realised that I didn’t and it would look smoother once the eggs were added.
In all honesty, I don’t think these brownies are as good as the ones I made before. These are a lot bigger, and there’s a lot more ingredients which makes them a lot richer and I don’t think I baked mine for long enough considering the inside is extremely gooey and I mean extremely gooey. The corners did burn, so maybe it’s supposed to be like that, but I’m not sure. I guess it’s all down to personal taste, and I’m sure a lot of people will like them.
400g Soft Light Brown Sugar
250g Salted Butter
200g Dark Chocolate
100g Milk Chocolate
4 Large Eggs
140g Plain Flour
50g Cocoa Powder
1 . Heat the oven to 180C/160C fan/gas 4. Grease your baking tray that is ideally 20x30cm, I used butter, but the recipe says to use baking parchment, but butter works just fine too.
2 . Put the butter, chocolate and sugar into a pan and gently melt, being sure to stir it occasionally with a wooden spoon. Once melted remove from heat.
3 . Stir in the eggs one by one to the mixture, and then sieve the flour and cocoa powder in as well. Once mixed stir in half of the raspberries and add the mixture to the baking tray.
4 . The recipe says to bake for 30 minutes, but it took me about 35-40 minutes before taking it out, as it wasn’t ready after 30 minutes.
5. Cool before cutting and store in an air tight container and eat within three days.
I didn’t create this recipe it is from the BBC Good Food website, if you’d like to check it out. I don’t think this is my best bake, but it does still taste good which is all that matters I guess.
Will you be giving these a go?
Thank you for reading!