Food & Wine
Chocolate raspberry brownies
Why not enjoy a classic dessert with a twist this winter? Warm, moist and flavoursome, this recipe will be a hit with littlies and not-so-littlies alike!
Serves: about 18
Ingredients:
- 3 eggs
- 75ml vegetable oil
- 200ml buttermilk
- 1 cup self-raising flour
- 3/4 cup caster sugar
- 1/3 cup cocoa powder
- 1/2 teaspoon bicarbonate of soda
- 250g fresh or frozen (but thawed) raspberries
- vanilla ice cream, to serve
Method:
- Lightly oil a brownie tin and preheat the oven to 170°C (150°C fan-forced).
- Beat the eggs, oil, buttermilk and sugar in a bowl using a hand beater.
- In a fresh bowl, sift the flour, bicarb of soda and cocoa powder, then fold into the egg mixture. Add the raspberries and mix gently.
- Add mixture to the brownie tin and bake on the middle shelf of the oven for 45 minutes, checking with a skewer to see if it is cooked through.
- Remove the slice from the oven and let stand for about 10 minutes
- Cut the slice into 18 squares and move to a wire rack and let cool.
- Serve immediately with a small scoop of vanilla ice cream.
What twist do you like to add to your brownies? Tell us in the comments below.
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