by Kylie Foster July 17, 2019
Chocolate brownies are great but add raspberries and they're even better. If you've been looking for the ultimate brownie recipe then look not further as these chocolate and raspberry brownies are a bit special. The end result is a brownie with a lovely crunchy top, slightly chewy sides and moist, rich (but not too sweet) centre perfectly balanced with the tartness of the raspberries.
This is a large brownie recipe. Halve if you prefer and adjust the time to suit.
220 g dark chocolate (50% cocoa or greater)
250 g butter (I prefer unsalted but salted is good too)
2 cups golden sugar (or plain white sugar)
6 eggs (medium size)
1/2 teaspoon vanilla essence
1/2 cup cacao powder (or cocoa powder)
1/2 cup spelt flour (or stoneground or plain white or gluten free flour - see below)
150 g raspberries (fresh or frozen)
This chocolate and raspberry brownie is delicious served with cream or yoghurt and few extra raspberries (thawed frozen raspberries are totally fine!). Also amazing on it's own with a cup of tea or coffee for a late afternoon snack.
Gluten free variation:
This brownie tastes amazing using a gluten free flour (this is my preference). I make up a gluten free flour blend using 2 cups brown rice flour, 1.5 cups buckwheat flour and 1 cup of tapioca flour and store this in bulk for replacing wheat based flours in many recipes. You could replace the 1/2 cup of spelt flour in this recipe with 1/2 cup of a gluten free blend.
We've baked this in a large baking dish but you can use two smaller dishes if you prefer - you could change things up a bit and add raspberries to one and white chocolate to the other.
I've used an even mix of both 50% and 72% cocoa dark chocolate in the brownies shown.
This brownie recipe is quite forgiving if you bake it for too long as it's quite moist especially with the added raspberries.
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