Fudgy Double Chocolate and Raspberry Brownies
Photography by Claire Aldous.
Gorgeous crispy edges and a fudgy centre get topped with fresh raspberries, chocolate and shards of almonds. They are quite addictive.
Serves: 12
INGREDIENTS
2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
To cook
70 grams milk chocolate, roughly chopped
¼ cup sliced almonds
24 fresh raspberries
METHOD
Grease a 12 hole standard muffin tin and line the bases with a circle of baking paper. (Make sure the sides are well greased or the brownie will stick)
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter and sugar together in a large bowl.
Add the combined dry ingredients and whisk to combine. Divide the batter between the tins (just under half full) and top each one with chocolate, almonds and two raspberries.
Bake for about 20 minutes or until the centre is just a little soft when lightly pressed with your fingertip.
Cool for 20 minutes before removing from the tins. Dust with icing sugar and serve with cream if desired. Makes 12.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.