Sunday, 19 May 2013

Chocolate and raspberry brownies


Chocolate and raspberry brownies cooling on rack


Wow! It’s been ages since I last wrote a blog post! Don’t worry – I’ve been making and eating lot of cake in this time, just haven’t gotten around to writing it up!

So, going back a couple of weeks, a very good friend had just given birth to her first baby and so, of course, I wanted to make cake for her and her husband. They don’t live nearby and so I had to post the cake – so no cupcakes, or anything else delicate! I’d recently been given a chocolate and raspberry brownie recipe from a friend (strangely, I had cut out the exact same recipe from Good Food recently!) and so decided that this was the perfect opportunity to give it a go! The only thing that I changed to this recipe was the addition of 100g of white chocolate chunks - just to add an extra dimension!

I’m not much of a chocolate cake fan and I generally find brownies too rich, however, raspberries are just the perfect addition to brownies – they really cut through the richness. These brownies are definitely a treat – just try not to think about the amount of sugar, butter and chocolate in the recipe! They are very simple to make but do be careful of adding the eggs too early – you need to allow the melted chocolate mix to cool, otherwise the eggs will cook in the heat of the chocolate!

In the past, I have found brownies tricky – getting the outside crisp and the inside set but gooey! This gave me the perfect opportunity to dig out a baking tray that I hadn’t yet used (bought on impulse when Lakeland had a 3 for 2 offer on their baking tins!) – a Lakeland individual tray bake tin. A quick spray of cake release spray over the tin and it was ready to go. There was a reasonable amount of mixture that wouldn’t fit into the tray, and so I used this to fill some mini loaf cake cases and just popped these into the oven at the same time.     

As the brownies were in the individual traybake tin, I decided to reduce the baking time by 5 minutes and this turned out to be perfect – the brownies came out crisp on the outside and gooey inside – perfect! I left them to cool for a while in the tin and then eased them out and onto a cooling rack.

I wrapped these in clingfilm and popped them in a box and into the post for my friends. Annoyingly, despite paying first class postage, they didn’t arrive until 6 days later. She claimed that they were still delicious, however, whether they truly were, whether she was being kind, or whether she was in that early motherhood, sleep deprived state that meant that any cake was good cake, I’m not sure!  The one that I had, a couple of days after baking, was really tasty and a really good texture! I’ll definitely be making these again!   

Chocolate and raspberry brownies

Ingredients
    Individual chocolate and raspberry brownie
  1. 200g dark chocolate, broken into chunks
  2. 100g milk chocolate, broken into chunks
  3. 100g white chocolate, broken into chunks
  4. 250g pack salted butter
  5. 400g soft light brown sugar
  6. 4 large eggs
  7. 140g plain flour
  8. 50g cocoa powder
  9. 200g raspberries
Method
  1. Heat oven to 170C.
  2. Line a 20 x 30cm baking tray tin with baking parchment OR spray an individual traybake tin with cake release spray.
  3. Put the dark and milk chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.
  4. Remove from the heat and set aside to cool.
  5. Stir the eggs, one by one, into the melted chocolate mixture.
  6. Sieve over the flour and cocoa, and stir in.
  7. Stir in half the raspberries and half of the white chocolate chunks, scrape into the tray, then scatter over the remaining raspberries and white chocolate.
  8. Bake on the middle shelf for 30 mins (25 if you are using the individual traybake tin) or, if you prefer a firmer texture, for 5 mins more.
  9. Leave in tin to cool before slicing into squares.
  10. Store in an airtight container.

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