Easy raspberry brownies

Easy raspberry brownies

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

4.5 out of 5 stars(2) Rate this recipe
  • Makes20
  • CourseDessert
  • Prepare10 mins
  • Cook35 mins
  • Total time45 mins
  • Pluscooling

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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 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.

Cook’s tip

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

Nutritional

Typical values per item when made using specific products in recipe

Energy

1,360kJ/ 326kcals

Fat

18.8g

Saturated Fat

11.1g

Carbohydrates

34.9g

Sugars

26.8g

Fibre

1.1g

Protein

4.2g

Salt

0.1g

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