Bilby Bites - the food blog from Bilby Marketing

Chocolate Raspberry Brownies

Having just got back from Australia I am full of the joys of food. Whilst away I bought my BFF (Best Food Friend) a fabulous cookbook from the Women's Weekly range called Easy Baking. Women's Weekly cookbooks have been around forever and a day so I'm very familiar with them, but they have given their books a design overhaul in the last few years and they now look great. More Nigella, then Mrs Beeton shall we say. This one is full of slightly different recipes to those you might find in UK baking cookbooks which is a big draw and you can buy it in the UK from Amazon. This brownie recipe combines chocolate and raspberries which I think is a match made in heaven. I'm not a massive chocolate fan - I know, I know! - but throw in some tart berries and I'm a pushover.

Chocolate & Raspberry Brownies

Chocolate & Raspberry Brownies

Melt the Chocolate & Butter

Melt the Chocolate & Butter

Chocolate brownie batter mix ready to bake

Chocolate brownie batter mix ready to bake

Brownie ingredients

Brownie ingredients

Raspberry & Chocolate Brownies

Raspberry & Chocolate Brownies

Ingredients

  • 150g butter, coarsely chopped
  • 350g dark eating chocolate, coarsely chopped
  • 220g caster sugar
  • 2 medium eggs
  • 185g plain flour
  • 75g self-raising flour
  • 200g fresh or frozen raspberries
  • 2 tsps cocoa powder

Method

  • Preparation & cooking time approximately 1 hour & 10 minutes.
  • Preheat oven to 180/160 fan. Grease deep 20cm square cake pan and line base and sides with baking paper, extending the paper 5cm over the edges.
  • Combine butter and only 200g of the chocolate in a medium saucepan. Stir over a low heat until smooth. Cool for 10 minutes.
  • Stir sugar, eggs, sifted flours, raspberries and remaining chopped chocolate into chocolate and butter mixture. Spread into pan.
  • Bake for 45 minutes. Remove from oven and leave to cool in the pan before cutting into 16 slices.
  • Serve brownies dusted with sifted cocoa.

Bilby Boost

  • If using frozen raspberries don't thaw them before adding to the mixture otherwise they will bleed and won't retain their shape.
  • The consistency of the final mixture may be quite thick, but run with it as it turns out just fine.

Taken from the Australian Women's Weekly Easy Baking cookbook, with cookbook photographs by Ben Dearnley