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GEOFF’S Ultimate Chocolate Brownies with Raspberries…

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"A deeply indulgent chocolate brownie lifted with raspberries - the tartness of the fruit cutting through the richness of the chocolate, the kind of bake that disappears from the tin faster than it should."
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 16
Course: Afternoon Tea, Dessert
Calories: 355
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 185 gm salted butter
  • 185 gm dark chocolate (60-70% cocoa), roughly chopped
  • 100 gm plain flour
  • 40 gm cocoa powder (Dutch-processed preferred)
  • 2-3 gm Sea salt
  • 3 large eggs, at room temperature
  • 275 gm castor sugar
  • 5 gm Vanilla extract
  • 100 gm dark chocolate (60-70% cocoa), roughly chopped into chunks
  • 100 gm fresh raspberries (for baking on top)
For Serving
  • 150 gm fresh raspberries
  • Qty Icing sugar
  • Qty Thick or double cream or vanilla ice-cream

Equipment

  • 1 Combi Oven, Moisture Plus Oven, Conventional Oven

Method
 

  1. 1. Preheat your oven to 160°C fan-forced. Line a 20cm square cake tin with baking paper, leaving overhang for easy removal.
    2. Melt the chocolate base: In a large microwave-safe bowl, combine butter and 185gm chopped chocolate. Microwave in 30-second bursts, stirring between each, until smooth and melted. Cool to about 30°C (should feel just warm to touch).
    3. Prepare dry ingredients: Sieve together flour, cocoa powder, and salt into a separate bowl.
    4. Create the base: Using a wooden spoon or whisk, beat eggs, caster sugar, and vanilla together until you achieve a thick, pale foam (about 2-3 minutes of vigorous whisking). The mixture should fall in ribbons when lifted.
    5. Gently fold the cooled chocolate mixture into the egg mixture. Don't overmix - just until combined.
    6. Add dry ingredients: Fold in the sieved flour mixture until just combined. The batter should look glossy and thick.
    7. Final touches: Gently fold in the chocolate chunks only.
    8. Pour batter into the prepared tin and level with a palette knife. Evenly distribute the 100gm raspberries across the top, pressing them very gently into the surface (they should sit mostly on top).
    9. Bake for 25-28 minutes on shelf position 2. Test with a skewer inserted into the centre:
    10. Cool completely in the tin on a wire rack (this is crucial for clean cuts).
    11. Lift out using the baking paper overhang and cut into 16 squares using a sharp knife wiped clean between cuts.

Nutrition

Calories: 355kcal

Notes

Serving Suggestions
  1. Serve each square with a small handful of fresh raspberries alongside and a light dusting of icing sugar
  2. Warm slightly and serve with vanilla ice cream for dessert
  3. Perfect with morning coffee or afternoon tea
Notes
  1. Chocolate quality matters: Use good-quality chocolate with at least 60-70% cocoa for the best flavour
  2. Consider adding 60gm of chocolate nibs for texture
  3. Room temperature eggs: They incorporate more easily and create a better texture
  4. Don't overbake: Brownies continue cooking slightly after removal from oven
  5. Fudgy (recommended): Skewer has moist crumbs and slight smear
  6. Gooey: Considerable smear on skewer (bake 2-3 minutes less)
  7. Cake-like: Clean skewer with just a few crumbs
  8. Cool completely: This allows the texture to set properly for clean slicing
  9. Raspberry substitute: Try blackberries, chopped strawberries, or even freeze dried raspberries for intense flavour
Fridge Friendly Instructions: Store in an airtight container for up to 4 days at room temperature
Freezer Friendly Instructions: Freeze for up to 3 months.
Nutrition Facts – 16 servings
Amount Per Serving | Calories – 355 or Kilojoules – 1,485 | Total fat 22gm, Saturated fat – 12gm, Monounsaturated fat – 6gm, Polyunsaturated fat – 1gm, Trans fat 0gm | Cholesterol – 215mg | Sodium - 137mg | Potassium – 229mg | Total Carbohydrate – 29gm, Dietary Fibre 4gm, Sugars 24gm | Protein 8gm | Vitamin A 20%| Vitamin C 7% | Calcium 4%| Iron 218%.
*The Percent Daily Values are based on a 2,000 calorie / 8370 Kilojoule diet, so your values may change depending on your calorie/kilojoule needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated.

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