Raspberry ripple brownies
- 200 g quality dark chocolate (70%)
- 250 g unsalted butter
- 80 g quality cocoa powder
- 65 g plain flour
- 1 teaspoon baking powder
- 360 g caster sugar
- 4 large free-range eggs
- 50g fresh Scotty Brand raspberries broken into pieces
- 300g fresh Scotty Brand raspberries
- 2 heaped tablespoons icing sugar
- Place the raspberries in a small pan with the icing sugar and heat for a few minutes until the raspberries collapse and release their juices
- Pulse in a food processor or with hand blender until puréed. Do no over blend and break up seeds.
- Pass through a sieve to remove the seeds and pop in the fridge
- Preheat the oven to 180°C/350°F/gas 4. Line a 24 cm square baking tin with greaseproof paper.
- Melt the chocolate into a large bowl, with butter, over a pan of simmering water until melted, stirring regularly.
- Sift the cocoa powder and flour into a separate bowl, add the baking powder and sugar, then mix together.
- Add the dry ingredients to the chocolate and stir together well. Beat the eggs, then mix in until you have a silky consistency.
- Pour the half the brownie mix into the baking tin, sprinkle with coulis and fresh broken berries, and top with remaining half of the mixture. Drip over small amount of coulis and remainder of fresh berries. Swirl....
- Place in the oven for around 35 minutes. This depends on your oven, but remember, you want these to come our moist and gooey so don’t overcook. To test, use a skewer through the centre, you don’t want it to come out totally clean!
- Allow to cool, then carefully transfer to a chopping board and cut into chunky squares. Drop over remaining coulis and sprinkle with icing sugar, frozen raspberries and serve with a dollop of crème fraiche or ice-cream.
- To make things extra special, hold back a little bit of your coulis and carefully stir through your crème fraiche or ice-cream for a raspberry ripple effect!
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