Fudgy Double Chocolate and Raspberry Brownies
Photography 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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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.