Raspberry Brownies

"Who doesn't love brownies? This recipe is fudgey and soft, just like brownies should be."
 
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Ready In:
55mins
Ingredients:
7
Yields:
10 squares
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ingredients

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directions

  • Preheat the oven to 170C and grease a 23cm square cake tin.
  • Put the chocolate and butter in a saucepan set over a low heat and gently melt, stirring occasionally. Do not overheat, the chocolate will go crumbly! Remove from the heat and cool slightly.
  • Whisk the eggs until thick, then gradually add the sugar and beat until glossy.
  • Beat in the cooled (but still warm) melted chocolate mixture, then GENTLY fold in the flour, baking powder and a pinch of salt. Do not overmix.
  • Pour in a little over half the brownie mixture into the prepared tin. Scatter over the raspberries, then cover with the remaining mixture.
  • Bake for about 40 minutes or until the surface is cooked. The brownies will be cooked when a skewer inserted into the middle comes out with just a little mixture sticking to it.
  • Remove from the oven, place the tin on a wire rack and allow to rest for about 15-20 minutes. Cut the brownies into squares and carefully remove them from the tin when cold.

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