THE DAIRY KITCHEN
Raspberry and Chocolate Brownie
By THE DAIRY KITCHEN
Makes
36
Difficulty
Easy
Preparation
15 MINS
Cooking
45 MINS
A good rich chocolately brownie spiked with raspberry will delight any guests.
Ingredients
30g butter250g dark chocolate, broken into pieces
80g butter, extra, softened
1 cup brown sugar, firmly packed
2 eggs, lightly beaten
1/2 cup plain flour
1/3 cup sour cream
1/2 cup fresh or frozen raspberries
cocoa, for serving
1/2 cup double cream, for serving
extra raspberries, for serving
Method
- Melt butter in a small saucepan. Add chocolate and stir over a low heat until melted. Remove from heat.
- Cream extra butter and sugar until light and creamy. Beat in the eggs one at a time. Fold in the flour, chocolate mixture, sour cream and raspberries. Pour into a lined 20 x 20cm baking tray and bake at 180°C for 45 minutes. Remove to a wire rack for cooling.
- For serving, cut brownie into triangles, dust with cocoa and dollop with cream and extra raspberries if desired.
