A delicious moist brownie for snack or dessert from Sue Lawrence.
Ingredients
- 300 g dark chocolate 70% cocoa solids
- 200 g unsalted butter
- 3 large free-range eggs
- 125 g light muscovado sugar
- 125 g dark muscovado sugar
- 100 g plain flour
- 1 level tsp baking powder
- 25 g ground almonds
- 150 g fresh raspberries
Servings:
Instructions
- Preheat the oven to 170C/150C fan/Gas 3. Butter and base line a 23cm solid brownie tin.
- Melt the chocolate and butter together then cool slightly.
- Whisk the eggs until thick (I use my food mixer) then gradually add the sugars, beating until glossy.
- Beat in the melted chocolate mixture then gently fold in the flour, baking powder and almonds with a pinch of salt.
- Tip the mixture into the prepared tin. Scatter over the berries and poke down into the mixture with your finger. Bake for about 30 minutes or until the surface is set.
- Rest for about half an hour before turning out onto a wire rack.
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