Max's Raspberry Chocolate Brownies
9 people
00h 10
00h 40A fruity twist on the classic bake, this fool proof raspberry chocolate brownie recipe is rich, fudgy and easy to follow.
Ingredients and Method
Ingredients
- 275g unsalted butter, softened
- 375g caster sugar
- 4 eggs
- 75g cocoa powder
- 100g self-raising flour
- 100g milk chocolate chips
- raspberry jam
Method
- Preheat the oven to 180 °C/fan 160 °C/gas 4 and lightly grease and line a 30 cm baking tin with parchment paper.
- Place the butter, sugar, eggs, cocoa powder and self-raising flour in a large mixing bowl and whisk together until fully combined.
- Fold in the chocolate chips. Pour the mixture into the tin and spread it out evenly using a spatula.
- Dot small teaspoons of jam all over the brownie mixture, making sure to spread them out evenly and leaving some gaps in between.
- Bake in the oven for 40–45 minutes. To check if they are done, shake the tin slightly and if the mixture still wiggles, it needs more time in the oven. To prevent burning, cover the top with some tin foil.
- Once fully cooked, leave the brownie to cool in the tin before cutting it into squares.
