This is adapted from Nigel Slaters Very Good Chocolate Brownies , they are an insane hit of fudgey chocolate and will give you such a sugar rush .the addition of some english raspberries at the end of the the season cut through the chocolate perfectly with a sweet sour twang.
Raspberry and Chocolate Fudge Brownies
300 g brown caster sugar
250 g softened butter
250 g chocolate (70% cocoa solids) well Nigel says so but Dairy Milk works pretty well
3 large eggs
60 g plain flour
60 g cocoa powder
1/2 teaspoon baking powder
Makes 12 brownies
- Preheat the oven to 160deg C
- Line a baking tin mine is actually a roasting tin 25cm by 30cm with greaseproof paper
- Blend together the butter and sugar.
- Mix in the eggs you want to get it light and fluffy
- Stir in the flour, cocoa baking powder
- Melt the chocolate over a bowl of hot water ..or if you have a microwave this is probably the only time I would use such a hideous device
- Stir the chocolate into the mix
- Finally stir in the raspberries or nut or chocolate chunks
- Fill the tin with the mixture
- Bake for 35 minutes
- You really need to leave this to cool for 2 hours out of the oven
Girl Interrupted Eating 
Oh my word, that Raspberry and Chocolate Fudge Brownie recipe looks and sounds absolutely scrumptious. I really like the idea of the fresh raspberries running through it. I can almost taste it.
Oh the calories! 🙂
MERCY……this is seriously making my mouth water!!! GAH! I MAY need to try this for thanksgiving – it’s potluck and everyone needs to bring dessert or side 😀
It always scares me how much chocolate (250g!) can go into a batch of brownies! But I guess the result is worth it!