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1 Pan Choc-Raspberry Brownie Close Up Image

1 Pan Choc-Raspberry Brownie

Luscious gooey chocolate filled with raspberries and walnut crunch
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Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Dessert
Servings 12

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.