It was my last day at work on Friday, before I moved to a new job. I wanted to make something special to say goodbye to my workmates. This is what I made.
I buggered up my oven timings so ended up with brownies that were seriously, seriously liquid. But they were also seriously, seriously delicious, so I was heartened to try again. Why I did, they were perfect.
Intensely rich chocolate, sharp raspberries, sweet white chocolate, creamy milk chunks — these brownies are wonderful.
To make a tray of brownies, you will need:
- 185g unsalted butter
- 185g 70% dark chocolate
- 85g of self-raising flour
- 40g of cocoa powder
- 200g white chocolate, chopped
- 75g milk chocolate, chopped
- 3 large eggs
- 275g light brown sugar
- 200g fresh raspberries
- Pre-heat the oven to 180C and line a 20cm square brownie tin
- Melt the butter and the dark chocolate together, either in a heatproof bowl above a simmering pan of water or in the microwave. Set aside
- Use an electric mixer to whisk the eggs and the sugar together until they’re thick and creamy, and drips from the whisk leave trails on the surface of the whisk. Pour the chocolate into the eggs and very gently fold the two together, trying to keep as much air in as possible.
- Sieve the cocoa and the flour into the chocolate, and fold in. Then stir in half the raspberries, all of the milk chocolate and 100g of the white chocolate
- Pour the mix into the tin and spread out evenly. Evenly spread the remaining raspberries and 50g of the white chocolate chunks over the top
- Bake for 30 minutes. Then remove and leave to cool completely
- Melt the remaining 50g of white chocolate. Use a teaspoon to drizzle it randomly over the top of the brownies. Leave to set
- Cut into squares