Raspberry and vanilla brownies recipe
Kenny has created this simple recipe that even the most cooking averse person can pull it off with aplomb. These dark chocolate and raspberry brownies which are so deliciously decadent that they deserve to come with a ‘Beware of Addiction’ warning. Simply serve with a glass of champagne and that’s Valentine’s sewn up!
Ingredients
- 300 g Dark Chocolate - melted
- 240 ml Rapeseed Oil
- 350 g Light Muscovado Sugar
- 4 Eggs
- 1 tsp Vanilla Essence
- 150 g Self-Raising Flour
- 100 g Cocoa Powder
- 125 g Chopped Chocolate
- 125 g Peeled, roasted and chopped hazelnuts
- 100 g Fresh Raspberries
- 10.6 oz Dark Chocolate - melted
- 8.4 fl oz Rapeseed Oil
- 12.3 oz Light Muscovado Sugar
- 4 Eggs
- 1 tsp Vanilla Essence
- 5.3 oz Self-Raising Flour
- 3.5 oz Cocoa Powder
- 4.4 oz Chopped Chocolate
- 4.4 oz Peeled, roasted and chopped hazelnuts
- 3.5 oz Fresh Raspberries
- 10.6 oz Dark Chocolate - melted
- 1 cup Rapeseed Oil
- 12.3 oz Light Muscovado Sugar
- 4 Eggs
- 1 tsp Vanilla Essence
- 5.3 oz Self-Raising Flour
- 3.5 oz Cocoa Powder
- 4.4 oz Chopped Chocolate
- 4.4 oz Peeled, roasted and chopped hazelnuts
- 3.5 oz Fresh Raspberries
Details
- Cuisine: British
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 5 mins
- Cooking Time: 30 mins
- Serves: 12
Step-by-step
- Beat the rapeseed oil, sugar, eggs and the vanilla essence.
- Add the melted chocolate and beat until smooth.
- Sift the Cocoa powder and the flour and stir into the mix.
- Add the chopped chocolate pieces and fold in.
- Place into a lined baking tray.
- Carefully place the raspberries into the chocolate mix and press in.
- Bake at 180 °C for approximately 30 minutes until crusty, but soft and gooey in the centre.
- Allow to cool before cutting.
Comments
Do you want to comment on this article? You need to be signed in for this feature