200 grams dark chocolate, roughly chopped (62% cocoa)
200 grams butter, diced
¾ cup caster sugar
¼ cup brown sugar
4 large eggs, (size 7) lightly beaten
1 teaspoon vanilla extract
⅔ cup plain flour
⅓ cup cocoa
1 teaspoon baking powder
2 cups frozen raspberries
Remove the paddle from the bowl. Grease the bowl then line the base with a circle of baking paper cut to fit.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base of the pan touch the water. Stir occasionally until melted and smooth.
Cool for 5 minutes. Whisk in both of the sugars then the eggs and vanilla until thick and glossy.
Sift in the flour, cocoa, baking powder and salt.
Gently but thoroughly combine, ensuring there are no pockets of flour in the batter.
Pour the batter into the bowl then scatter over the frozen raspberries.
Close the lid. Select the CAKE program. Set the timer for 33 minutes. Press the program start/stop button.
Let the brownie cool completely in the bowl.
When cold, lift the bowl out of the cooker. Gently place a plate inside the bowl, on the top of the brownie and invert both together. Remove the lining paper then place the serving plate gently over the top and turn the brownie right side up.
Serve with whipped cream and raspberry coulis if desired. Makes 1 brownie.
For more information on the Multifry visit De’Longhi's website.