Monday, 10 February 2020

Raspberry Brownies

These bittersweet brownies are fudgey, gooey and oozing with raspberries for that perfect sweetness!


I love nothing more than making brownies and stuffing them with other flavours, fruits being an underrated inclusion. I've updated this recipe since I last made it two years ago, it needed some major improvements - photography, styling, the texture, quite abysmal if I'm honest, but lots of learning - so here we are with a new and improved raspberry brownie traybake! Raspberries unlike some berries are a little sharp and sour, which is actually perfect for a chocolate recipe like this one as it when the two come together they marry harmoniously; chocolate can be quite bitter in brownies but the raspberries take all that away and you're left with a fruity, juicy and fudgey concoction that I know you'll love. 


If you love brownies and raspberries....

Check out my other recipes for more inspiration!

Recipe

Prep: 15 minutes
Cook: 30 minutes
Serves: 16 brownies

NOTE: every ingredient I use is vegan so make sure you check your ingredients if you're following a Vegan lifestyle.

Ingredients

220g Plain flour
80g Cocoa powder
350g Caster sugar
5g Baking powder
Pinch of salt
170g Butter
150g Milk Chocolate
150g raspberries


Method

✿Preheat your oven to 180℃ and line an 8x8 inch baking tray with baking paper. 
✿Melt together the dark chocolate and butter then leave to cool. 
✿In a separate bowl, sift the flour, cocoa powder, baking powder and salt. 
✿Add the sugar, chocolate/butter mix and Alpro yoghurt to a bowl and use an electric whisk to mix on medium-high speed for about 2 minutes till smooth. if you don't have an electric whisk, use a normal whisk and put tin some elbow grease ;)
Fold in the dry ingredients, then fold in the raspberries gently so that they don't break. 
Spoon the brownie batter into the lined baking tray. Pop a few more raspberries on top, then bake for 30 minutes. The centre of the brownies should still be slightly gooey when a knife is inserted, you don't want the knife to be completely clean as they will be overcooked and dry out. 
✿Leave to cool in the tin before cutting into squares and serving. Can pop in the fridge to firm up a bit before serving or leave at room temperature. 
✿Best stored in an airtight container for up to 3/4 days. Enjoy!

Christina
xx





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