Raspberry Spiked Chocolate Brownie - 2nd of April 2011

Raspberry Spiked Chocolate Brownie

from Donna Hay's Chocolate, Simple Essentials 

Ingredients

• 200g (7 oz) Dark Chocolate, chopped
• 250g (8 oz) Butter
• 1 3/4 Cups (250g/ 7 1/4 oz) Brown Sugar
• 4 Eggs
• 1 1/3 Cups (200g/ 7 oz) Plain Flour
• 1/4 Teaspoon Baking Powder
• 1/3 Cup (40g/ 1 1/2 oz) Cocoa Powder, Sifted
• 1 1/2 Cups Raspberries, fresh or frozen

Method

1. Preheat oven to 180 degrees Celcius

2. Melt chocolate and butter in small saucepan over low heat and stir until melted and smooth

3. Place in a bowl the sugar and eggs

4. Sift over flour, baking powder and cocoa and mix to combine

(or mix through the raspberries)

5. Pour mixture into 23cm (9 inch) greased and lined (baking paper) cake tin

6. Top the mixture with raspberries (If using frozen raspberries, there is no need to defrost them)

7. Bake for 45mins or until set (Brownies should be very fudgy in the middle)

8. Slice and dust with icing sugar to serve