I’ve been looking back over the last couple of years of columns and realise that I haven’t shared the best Brownie recipe in the world. This is one that we used to do at the deli all the time and is just perfect. The sweet richness of the chocolate brownies is counterbalanced by the sharpness of the raspberries.
You’ll notice that the recipe includes frozen raspberries instead of fresh, this is quite important as fresh raspberries would turn to liquid during cooking whereas frozen hold their shape and don’t sink.
There’s no real trick when making brownie, it is really just a chocolate cake that doesn’t have enough rising agent in it so collapses at the end of cooking to form that wonderful dense fudge-like consistency. You don’t need to worry about opening the oven as the collapse is the desired end result anyway, and you will know it is ready when it looks cooked but still has a little bit of movement in the middle when you shake the tray. Dust with a little bit of icing sugar and enjoy.
Chocolate & Raspberry Brownies
Makes 1 medium tray
200g plain flour
80g cocoa powder
300g unsalted butter, diced
300g dark chocolate, chopped
450g caster sugar
2 teaspoon vanilla essence
150g flaked almonds
150g frozen raspberries
Melt the chocolate and butter over a pan of gently boiling water and allow to cool slightly. In a clean bowl, whisk the sugar and eggs until thick and creamy, mix in the vanilla and chocolate mix until smooth. Fold in the sifted flour and cocoa, and then pour into a greased 20 x 30cm tray. Sprinkle with the raspberries and nuts evenly on top. Bake in a pre-heated oven at 170˚C for 25 minutes. When cool, cut into squares and serve dusted with icing sugar.
Brownies are a hard one to wine match as the chocolate tends to dominate, that said a Mills Reef Port certainly hits the mark.