Baking brownies brings me such joy. It was the first solo successful baking attempt I ever had. Yes it was a Betty Crocker brownie mix where I added an egg and some vegetable oil but I was still so damn proud of myself. 15 years later I am still using the odd Betty Crocker brownie mix, sometimes with a twist check out my orange cheesecake brownies here, but also I do love baking brownies from scratch too.
These ones I particularly love because there is no one telling me that 500g of chocolate in a brownie recipe is too much. This is my recipe and if I want to add an obscene amount of chocolate I absolutely will. These brownies are ridiculously naughty. They are so chocolately, so gooey, every so slightly crumbly (in a good way) and have a little fresh zing from the raspberries.
You have been warned before you raise your eyebrows at the ingredients list – these are absolutely not even the slightest bit healthy. These are a real treat. A treat which currently we indulge in every single evening with ice cream until the tray of brownies runs out.
Makes 15-24 brownies
It depends on how big you cut the squares. I usually cut the tray 4×6 to make 24 smaller brownies because these are seriously rich. And of course there’s no harm in having a second helping!
- 200g Dark Chocolate
- 200g Milk Chocolate
- 100g White Chocolate (I usually use giant milky bar buttons)
- 250g Salted Butter
- 350g Light Brown Sugar
- 4 Large Eggs
- 150g Plain Flour
- 150g Raspberries
- 50g Cocoa Powder / Cacao Powder
- Grease proof paper
- Baking dish
- Cube the butter and break up the bars of dark and milk chocolate. Melt altogether in a bowl over a pan of boiling water until all ingredients have melted and blended together.
- Stir through the sugar and let it disintegrate a bit and remove from the heat.
- Crack the eggs in a separate bowl and whisk with a fork. Add to the chocolate sugar mix. I find that whisking the eggs beforehand makes it easier to blend through the chocolate mix.
- Once the mixture is consistent sieve through the flour and cocoa powder and once again stir until it’s a smooth consistency.
- Cut up the white chocoalte into small chunks and throw in the the mix with the raspberries
- Line the baking tray with grease proof and pour the batter in evenly
- Bake for 30 minutes on 180 degrees. It will come out the oven a little undercooked and will set, however if you want them a little chewier cook for a further five minutes.
- Leave to set for at least 30 minutes before cutting up. They will crumble otherwise.