This recipe is best with
Recipe Ingredient
- Brownie Batter
- 115g Anchor Unsalted Butter
- 200g dark chocolate
- 80g brown sugar
- 80g castor sugar
- 4g vanilla
- 150g eggs
- 70g all purpose flour
- 20g cocoa powder
- 125g Fresh Raspberries
Instructions
- Preheat oven to 180C. Grease and line a 8" cake pan.
- In a metal bowl, melt Anchor Unsalted Butter and dark chocolate together over a bain marie
- Remove from bain marie and stir in the brown sugar and sugar, mix well
- Make sure mixture is not too hot, and stir in eggs and vanilla
- Sift all purpose flour and cocoa powder into the mix and mix well
- Stir in fresh raspberries
- Pour batter into the cake pan and bake for 30-35 minutes. It should start to crack on the edges and no longer wobbly in the centre
- Leave to cool completely before cutting into squares
