One of my oldest friends in the world asked me to create a Brownie Recipe for her company newsletter that had to be easy enough for kids to make. Oh and by the way when I say oldest friends, I mean oldest. Teag’s and I go way way way back. We were at school together since we were 5 years old all the way through high school. We then even went to university together for 5 years and have still remained friends since! Crazy, I know! Teag’s is the super boss lady of Bosisto’s which produces products made from Eucalyptus oil and if you’ve never tried any of the products then you’re missing out. Who knew that Eucalyptus oil is magic, it seriously can do EVERYTHING!
So back to the brownies…for brownies without any actual chocolate in them, these are pretty super chocolatey. I did use rich dark cocoa powder which would have helped so if you can get your hands on some rich dark chocolate cocoa, then definitely go for it. I love how the slight tartness of the raspberries breaks up the rich chocolatiness and its always great to sneak in some fruit whenever you can, right? oh and yeah, I did sneak in a few white chocolate chips, because can you really resist the opportunity to add more chocolate?
And one last thing… you can make these in one bowl – love that big time because I seriously hate doing dishes…
Double Choc Raspberry Brownies
what you need:
- 140 g (10 tbsp) unsalted butter
- 250 g (1 1/4 cup) caster sugar
- 3/4 cup unsweetened dutch cocoa
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 eggs
- 1 cup (140 g) all-purpose/plain flour
- 1/2 tsp baking powder
- 75 g white chocolate chips
- 75 g frozen raspberries.
what to do:
Pre-heat the oven to 160C
Line the bottom and sides of an 8 x 8 inch pan with foil or baking paper, leaving some overhanging the sides to make it easier to get the brownies out of the pan.
Combine the butter, sugar, cocoa and salt in a medium microwaveable bowl and cook in the microwave until the butter has melted and the mixture is hot. This takes just under 2 mins on an 1100W microwave so adjust accordingly for your microwave. Let it cool slightly so it’s warm to touch. Don’t be alarmed if the mixture looks gritty, it’s supposed to and will smooth out once the eggs and flour are added.
With a wooden spoon, stir in the vanilla extract. Add the eggs one at a time, beating well in between each one. Add the flour and stir until combined and then beat vigorously for 40 strokes.
Gently fold in the white chocolate chips and raspberries and pour into pan and cook for approximately 35-40 mins. The brownies are done when a skewer inserted into the middle comes out slightly moist with batter.
Take out of the pan and cool until room temp before cutting.