Fudgy Double Chocolate and Raspberry Brownies
Photography by Claire Aldous.
Gorgeous crispy edges and a fudgy centre get topped with fresh raspberries, chocolate and shards of almonds. They are quite addictive.
Serves: 12
INGREDIENTS
2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
To cook
70 grams milk chocolate, roughly chopped
¼ cup sliced almonds
24 fresh raspberries
METHOD
Grease a 12 hole standard muffin tin and line the bases with a circle of baking paper. (Make sure the sides are well greased or the brownie will stick)
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter and sugar together in a large bowl.
Add the combined dry ingredients and whisk to combine. Divide the batter between the tins (just under half full) and top each one with chocolate, almonds and two raspberries.
Bake for about 20 minutes or until the centre is just a little soft when lightly pressed with your fingertip.
Cool for 20 minutes before removing from the tins. Dust with icing sugar and serve with cream if desired. Makes 12.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!