1 Pan Choc-Raspberry Brownie
Luscious gooey chocolate filled with raspberries and walnut crunch…
Ingredients
- 180g Butter
- 1 1/2 cups Self raising Flour
- 3/4 cup Cocoa
- 1 1/2 cups Walnuts, chopped
- 250g Chocolate, preferably dark. Chopped
- 1 tsp Vanilla essence
- 3 Eggs
- 1 cup Frozen raspberries
- 1 cups Caster sugar
Step 1
Pre-heat fan forced oven to 170C (350F).
Step 2
Melt butter over medium heat in saute pan.
Step 3
Combine all other ingredients in a mixing bowl.
Step 4
Remove pan from heat and let cool for 1-2 minutes.
Step 5
Pour all ingredients into the saute pan. Stir to combine well. Smooth surface.
Step 6
Bake for 25 minutes (no lid). Brownie will seem quite soft but will firm as it cools.
Step 7
Remove from oven and cool in pan for 5-10 minutes.
Step 8
Run spatula around edge and flip onto cooling rack.
Step 9
Serve warm with ice-cream.
Chef’s Tips
It is deliciously rich so give small servings.
1 Pan Choc-Raspberry Brownie
Luscious gooey chocolate filled with raspberries and walnut crunch
Ingredients
- 180 g Butter
- 1 1/2 cups Self raising Flour
- 3/4 cup Cocoa
- 1 1/2 cups Walnuts (chopped)
- 250 g Chocolate, preferably dark (Chopped)
- 1 tsp Vanilla essence
- 3 Eggs
- 1 cups Caster sugar
Instructions
- Pre-heat fan forced oven to 170C (350F).
- Melt butter over medium heat in saute pan.
- Combine all other ingredients in a mixing bowl.
- Remove pan from heat and let cool for 1-2 minutes.
- Pour all ingredients into the saute pan. Stir to combine well. Smooth surface.
- Bake for 25 minutes (no lid). Brownie will seem quite soft but will firm as it cools.
- Remove from oven and cool in pan for 5-10 minutes.
- Run spatula around edge and flip onto cooling rack.
- Serve warm with ice-cream.
Notes
It is deliciously rich so give small servings.
