INGREDIENTS
- 375g unsalted butter
- 375g best-quality dark chocolate
- 6 large eggs
- 1 tablespoon vanilla extract
- 500g caster sugar
- 225g plain flour
- 1 teaspoon salt
- 150-200g frozen raspberries
Alternatively, the raspberries can be replaced by walnuts/pecans/cashews, dried cherries, coconut or anything that takes your fancy.
METHOD
- Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4.
- Line your brownie pan with foil or parchment. Enough mix for an A4 tin or a 9″ square tin and a 2lb loaf tin with liner.
- Melt the butter and chocolate together in a large heavy-based pan. In a bowl / large wide-mouthed measuring jug, beat the eggs with the sugar and vanilla. Measure the flour into another bowl and add the salt.
- When the chocolate mixture has melted, let it cool a bit before beating in the eggs and sugar, and then the flour. Beat to combine smoothly. Check for sneaky pockets of dry mix.
- Put half the mixture in the lined tin(s). Sprinkle the frozen raspberries across the mixture and then scrape the rest of the mixture out of the saucepan into the lined baking tins.
- Bake for about 25 minutes. When it’s ready, the top should be dried to a paler brown speckle, but the middle still dark and dense, and gooey. Keep checking. The difference between gungy brownies and dry brownies is only a few minutes; remember that they will continue to cook as they cool.
With thanks to Nigella for this fabulous recipe.
SERVING SUGGESTION
Cut into even squares and serve warm or cold with a dollop of ice cream or double thick cream.
PREPARATION AND COOKING
Preparation time: 15 minutes
Cooking time: 25 minutes
Cooking details: Preheat the oven to 180°C/160°C Fan/350°F/gas mark 4.
