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    Easy raspberry brownies

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    Easy raspberry brownies

    Raspberries and chocolate are a fabulous combination and are paired together in this easy recipe to make a wonderfully squidgy brownie.

    • Preparation time: 10 minutes
    • Cooking time: 30 minutes to 35 minutes
    • Total time: 45

    Makes: 20 squares

    Ingredients

    200g Waitrose Continental Plain Chocolate, broken into pieces
    100g Waitrose Belgian Milk Chocolate, broken into pieces
    250g unsalted butter, diced
    400g light brown muscovado sugar
    4 medium British Blacktail Free Range Eggs, beaten
    175g plain flour
    25g cocoa powder
    150g pack Waitrose Speciality Raspberries 
    2 tbsp flaked almonds 

    Method

    1. Preheat the oven to 180ºC, gas mark 4. Line a 20 x 30cm baking tin with baking parchment. 

    2. Place the chocolate, butter and sugar in a saucepan and heat gently, stirring, until melted and smooth. Remove from the heat
    then gradually beat in the eggs until well mixed.

    3. Sieve over the flour and cocoa then gently stir in. Add half the raspberries and almonds, stir in, then spoon into the prepared tin. Scatter over the remaining raspberries and almonds and bake for 30–35 minutes until just set.

    4. Leave to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely. Cut into 20 squares and store in the fridge if not eating on the same day.

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    Cook’s tip

    Serve the brownies warm with a scoop of vanilla
    ice cream for a delicious dessert. 

    Comments

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    4 stars

    Glossary