Raspberry Fudge Brownies

The tartness of raspberries paired with the decadence of high-quality dark chocolate is a match made in baking heaven. This brownie is no exception. To intensify the raspberry flavour, I’ve added freeze-dried raspberries to the batter. However, if you cannot source them easily, some extra frozen raspberries will do the trick, as will serving the brownie with freshly whipped cream and fresh raspberries on the side.

MAKES: 9 squares (in a 20cm (8") square pan)
PREP TIME: 20 minutes
COOKING TIME: 25-30 minutes
COOLING TIME: 2 hours

INGREDIENTS

• 75 g (2½ oz) dark chocolate chips
• 170 g (6 oz) unsalted butter, melted
• 200 g (7 oz) caster sugar
• 90 g (3 oz) light brown sugar
• 1 teaspoon of vanilla extract
• 3 large eggs, room temperature
• 40 g (1½ oz) cocoa powder
• 70 g (2½ oz) plain flour
• 200 g (7 oz) frozen raspberries
• 100 g (3 ½ oz) freeze-dried raspberries (optional)
• whipped cream and fresh raspberries, to serve (optional)

Equipment:

• A 20cm (8") square pan

METHOD

1. Preheat the oven to 160°C (350°F). Grease and line a 20 cm (8" inch) square pan with baking paper, ensuring two sides overhang for easy removal.

2. Place chocolate chips in a large bowl. Slowly pour the melted butter over the top, carefully mixing until the chocolate has melted. Add sugars and vanilla, gently whisking together until fully incorporated.

3. Add the eggs one at a time, stirring in between. Then sift in the cocoa powder and flour. Stir until just combined. Add the frozen raspberries and freeze-dried raspberries, if using.

4. Pour batter into the prepared pan and bake for 25–30 minutes. (Cooking times will vary depending on your oven; you will know the brownie is ready once it is no longer wobbly in the middle.)

5. Leave brownie in the pan and transfer to a wire rack to cool completely. This brownie is quite fragile so if you can, transfer to the fridge for at least 2 hours before cutting into squares then serve with a dollop of whipped cream and some fresh raspberries on top.