Chocolate raspberry brownies
Fusing the indulgent flavours of chocolate mud cake and brownies, this dessert is perfect for a special treat. Raspberries cut through the richness.
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Ingredients
- 250 grams butter, chopped
- 250 grams dark eating chocolate, chopped
- 2 1/2 cup (220g) caster sugar
- 5 eggs, beaten lightly
- 1 teaspoon vanilla extract
- 2/3 cup (100g) plain flour
- 1/3 cup (50g) self-raising flour
- 1/2 cup (50g) cocoa powder, sifted
- 50 grams dark chocolate, extra, coarsely chopped
- 50 grams white chocolate, coarsely chopped
- 125 grams fresh or frozen raspberries
- extra raspberries, to serve (optional)
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