Let’s be real. Chocolate is a language of love in itself. It’s the perfect way to say exactly how you feel; eager to console, gift the one in sorrow some chocolate; moment of celebration, bring on the chocolate! You see? I realize you could do the same with your favourite drink; but humour me, please. There are some really delicious Raspberry Brownies waiting for you at the end of the road; I mean post! 😛
If chocolate is a language of love, Brownies are the magic carpet upon which you and your loved one will soar across sweet heaven! I do not exaggerate. Bake these Raspberry Brownies for your mum, sibling, best friend, lover, whoever you choose, and they’ll not just know how much you love them, you will also rise to the top of their favourites list, I promise!
I cannot quantify the amount of brownie points (pun intended) I have raked over the years thanks to these heavenly treats. I’ve never known someone who didn’t like me a pinch more after biting into these brownies. I like to think it’s the thoughtfulness behind baking them from scratch, coupled with the fact that they taste so friggin’ amazing. 😉
This recipe makes 16 brownies. Here’s what you need:
- 70% Dark Chocolate – 180 g, roughly chopped
- Unsalted Butter – 113 g, cubed
- Cocoa Powder – 2 tbsp, sifted
- Granulated Sugar – 170 g
- Eggs – 3, large
- All Purpose Flour – 95 g
- Salt – 1/4 tsp
- Vanilla Extract – 1 & 1/2 tsp
- Fresh Raspberries – 170 g
Here’s how you makes these Raspberry Brownies:
- Pre-heat the oven at 180 °C/ 355 °F.
- In a deep pot, fill about 2 inches of water and place it on high heat. Bring to a simmer.
- Place the chopped chocolate and cubed butter in a bowl and set it over the simmering water, ensuring the bottom of the bowl does not touch the water. Allow the butter and chocolate to melt until the mixture is smooth and glossy.
- Take the melted chocolate off the heat and add in the sugar and cocoa powder.
- Crack in an egg at a time and using a wire-whisk, beat the batter thoroughly between each addition.
- Sift in the flour and salt; gently mix them into the batter using a silicone spatula. Stir in the vanilla extract.
- Add in the fresh raspberries, reserving a few to sprinkle on the top. Fold them gently into the batter, so as not to squish them.
- Reduce the oven’s temperature setting to 160 °C/ 320 °F. Grease and line an 8 inch square cake tin with parchment paper. Pour the batter in, and smooth the surface with the spatula. Toss the remaining raspberries over the top and bake for 16-18 minutes, or until the top is crusty, but a skewer inserted into the centre comes out with a few wet crumbs.
- Take it out of the oven and leave to cool on the counter. Once cooled completely, cut it into 16 brownies. Eat as is, or top with a scoop of vanilla ice-cream and enjoy!
I know that Internet browsing can cause an information overload, but if there’s one thing you absolutely have to take away from this read, it’s that you NEED these Raspberry Brownies in your life! 😀
They are perfect; crumbly and crackly, and gooey and fudgy in the centre! They are rich with the goodness of 70% dark chocolate (which, let’s be honest; I can eat all day!); not too sweet owing to the zing from the raspberries; and simple sinful! They are the kind of baked goodies that a couple of friends can devour 10 pieces of over the coarse of an hour and a half. And if you leave them in an airtight container overnight, you just might find it empty the next morning, with no crumbs in sight! Both true stories, by the way!
Whether you’re one to celebrate Valentine’s Day or not, I do hope your day is filled with love and laughter, a freezer stuffed with ice-cream and a batch of freshly-baked Raspberry Brownies luring you towards the kitchen counter! ❤
Psst. If you’d like to make your own food photography backgrounds like the one in the pictures above, click here for a how-to guide.
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