Rich and fudgy – these decadent brownies are the perfect treat to bake when you want to feel cosy, creative, and completely satisfied.
MAKES: 9 squares in a 20 cm square pan
PREPARATION TIME: 20 minutes
COOKING TIME: 25-30 minutes
COOLING TIME: 2 hours
Ingredients
Method
- Preheat the oven to 160°C. Grease and line a 20 cm square pan with baking paper, ensuring two sides overhang for easy removal.
- Place chocolate chips in a large bowl. Slowly pour the melted butter over the top, carefully mixing until the chocolate has melted. Add sugars and vanilla, gently whisking together until fully incorporated.
- Add the eggs one at a time, stirring in between. Then sift in the cocoa powder and flour. Stir until just combined. Add the frozen raspberries and freeze-dried raspberries, if using.
- Pour batter into the prepared pan and bake for 25–30 minutes. (Cooking times will vary depending on your oven; you will know the brownie is ready once it is no longer wobbly in the middle.)
- Leave brownie in the pan and transfer to a wire rack to cool completely. This brownie is quite fragile so if you can, transfer to the fridge for at least 2 hours before cutting into squares then serve with a dollop of whipped cream and some fresh raspberries on top.
STORAGE
These brownies will keep for up to 5 days if refrigerated in an airtight container.
To serve warm, simply reheat in the microwave for 20 seconds before serving.
You can also freeze the baked brownies for up to 1 month and thaw at room temperature before enjoying.
This recipe was originally published in the article Treat Yourself Right in Issue 45 – Lead the Way. You can get this issue here to enjoy more mindful inspiration.
