This really simple recipe will add that extra pizzazz to your usual brownie recipe and will leave you with an irresistible treat. Serve with freshly brewed tea for the ultimate afternoon pick-me-up.
- 8oz/200g dark chocolate, broken into chunks
- 4oz/100g milk chocolate, broken into chunks
- 10oz/250g pack Kerrygold salted butter
- 16oz/400g soft light brown sugar
- 4 large eggs
- 6oz/150g plain flour
- 2oz/50g cocoa powder
- 8oz/200g raspberries
Method1 Heat oven to 180oc fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
2 Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
3 Bake on the middle shelf for 30 minutes or, if you prefer a firmer texture, for 5 minutes more. Cool then sprinkle with icing sugar before slicing into squares. Store in an airtight container for up to 3 days.
Prep Time15 minutes
Cook Time30 - 35 minutes
Nutrition InformationMakes 16
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