1 Pan Choc-Raspberry Brownie

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

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Servings: 12

Course: Dessert

Ingredients Method Notes

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

Method

 

1. Pre-heat fan forced oven to 170C (350F).
2. Melt butter over medium heat in saute pan.
3. Combine all other ingredients in a mixing bowl.
4. Remove pan from heat and let cool for 1-2 minutes.
5. Pour all ingredients into the saute pan. Stir to combine well. Smooth surface.
6. Bake for 25 minutes (no lid). Brownie will seem quite soft but will firm as it cools.
7. Remove from oven and cool in pan for 5-10 minutes.
8. Run spatula around edge and flip onto cooling rack.
9. Serve warm with ice-cream.

Notes

It is deliciously rich so give small servings.