Easy raspberry spiked chocolate brownies

17 Apr

This is a really easy and delicious brownie recipe that can either be used as a desert – or for an afternoon/morning tea. It takes about 10 minutes to prepare and uses ingredients that you can always have on standby in the cupboard. It’s from Donna Hay’s Instant Entertaining.

200g dark chocolate, broken up
250g butter
1 3/4 cups of sugar
4 eggs
1 1/3 cups plain (all purpose flour)
1/4 teaspoon baking powder
1/3 cup sifted cocoa
1 1/2 cups raspberries (fresh or frozen, no need to defrost)

Preheat oven to 180 degrees celsius. Put chocholate and butter in saucepan over low heat and stir till melted. Put in bowl with eggs and sugar. Sift over flour, baking powder and cocoa – mix to combine. Pour into 23cm square cake tin, greased and lined with non-stick baking paper. Bake 30-35 minutes or until set. Serve warm or cold. Makes at least 16 pieces.


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