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©2019 ADELAIDE BAKES

Chocolate Raspberry Brownies

May 8, 2017

Yes I know, there are a million and one recipes available for brownies and each one of them will claim that it's the best recipe ever! Honestly, I'm not going to make any claims, I'm just going to say that once you find the recipe that you love you will keep going back to it over and over and over again. For me, this is it.

 


This is the same recipe I have used to make delicious brownies for years and I change up the additions based on my mood or whatever I have in the house. My favourite additions are frozen raspberries and walnuts, but white choc chunks and macadamias are amazing as well. This recipe, for me, has been no fail. The brownies are the perfect mix between cakey and fudgey, the castor sugar gives a delicious crust while the addition of soft brown sugar keeps a sense of chocolate fudgeyness .

 

These brownies are deliciously chocolatey from the combination of good quality dark chocolate and cocoa powder.

 

 Recipe

150 g butter

300 g dark chocolate

150 g castor sugar

150 g soft brown sugar

200 g plain flour

1 teaspoon baking powder

50 g cocoa powder

1 tsp salt

3 large eggs

120 g sour cream

100 g frozen raspberries

50 g chopped nuts of your choice

 Method

Line a 20 cm square baking tray with baking paper all the way across the bottom and sides and set aside.

 

Preheat oven to 150 degrees C

 

In a medium saucepan combine the butter and chocolate and melt on low heat until the butter and chocolate melt together in a deliciously glossy mix. This can also be done in short bursts in the microwave if you prefer. Set aside to cool.

 

Sieve the flour, baking powder, cocoa and salt into a large mixing bowl and add the sugars. Stir everything together with a wooden spoon, breaking up any clumps of soft dark sugar until everything is evenly combined. Add in the frozen raspberries and nuts or any fillings that you have decided to use. stir these through the dry ingredients to coat, this will stop the fruit and nuts sinking to the bottom of the brownie while baking.

 

 

Whisk the eggs and sour cream into the warm chocolate mixture and pour this completely into the flours, sugar and cocoa. Stir everything together to combine and pour straight into prepared baking tray.

 

The trick to baking perfectly soft brownies is low & slow. I bake these in a low oven for 1 hour and 15 minutes. Try to avoid the temptation to take them out of the oven before baking time is completely up as they can be deceptive and look set on top but still be unbaked in the center.

 

Leave your brownie to cool completely in the baking tray, over night is best as there's no temptation to break off chunks while the brownie is still hot! Once the brownie is completely cooled remove from the baking tray and slice. This brownie is so decadent and rich!

 

Enjoy as is or heated with ice cream!