Instead of chocolate chips these meltingly dark brownies have little pockets of juicy raspberries scattered through them.  They’re delicious served warm with pouring cream and fresh raspberries or with raspberry ripple ice cream. I usually cut them into heart shapes with a large cookie cutter for extra Valentine’s spirit.
7 oz chocolate (which is usually 2 bars – I use Lint dark 70)
1 stick of butter (4 oz)
1 ½ cups of sugar (12 oz)
2 tsp vanilla essence
¾ cup flour (6 oz)
4 eggs
¼ tsp baking powder
1 cup of raspberries (6 oz)
- Pre heat the oven to 350 (180C)
- Melt the chocolate and butter in a bowl over a pan of simmering water or in the microwave
- Whisk in the sugar until the mixture is fluffy
- Add the vanilla or espresso and the baking powder
- Stir in the eggs and flour alternately until the mixture combines
- Dust the raspberries with a little extra flour to dust, and mix in (this stops them sinking to the bottom and keeps the batter from getting too wet as they cook down (if you want to add a handful of chocolate / white chocolate chips, dust them with flour and go right ahead!)
- Pour into a buttered 8 inch square tin
- Bake for 40 – 45 minutes until cracked on the top and gooey in the middle – keep an eye on them because ovens vary a lot (if your oven is unreliable like mine, turn the tin a few times to get more even cooking)
- Cool, then use a cutter to cut out heart shapes
This recipe originally appeared with three easy recipes for Valentines.