The next time you are craving a little afternoon treat, whip up a batch of brownies. dot. espresso’s recipe blends moreish dark chocolate and tart raspberry – a flavour match made in heaven.
250 g butter, chopped coarsely
350 g dark eating chocolate
1 1/4 cups plain flour
200 g fresh or frozen raspberries
1 cup caster sugar
1/2 cup self-raising flour
2 teaspoons cocoa powder
1. Preheat oven to 180°C (160°C fan-forced). Green a deep 20-cm-square cake pan, line base and sides with baking paper, extending paper 5 cm over the edges.
2. Combine butter and 20 g of chocolate in a medium saucepan, stir over a low heat until smooth. Cool for 10 minutes.
3. Stir sugar, eggs, sifted flours, raspberries and remaining chopped chocolate into chocolate mixture. Spread into the pan. Bake approximately 45 minutes. Cool brownie in pan before cutting into 16 slices.
4. Serve brownies dusted with sifted cocoa or icing sugar.