I was given a new brownie tin for my birthday and I have been waiting to try it out so this morning I made these Raspberry spiked brownies. The house had a rich sweet smell through out and I couldn't wait to taste, I was not disappointed these brownies are divine and I found them very simple to make, just one pan not much washing up so that's a plus in my book.
Donna Hay's Raspberry- Spiked Chocolate Brownies
200g dark chocolate, chopped
1 3/4c brown sugar
1 1/3c plain flour
1/4tsp baking powder
1/3c cocoa powder, sifted
1 1/2c raspberries, fresh or frozen
Preheat oven to 180oC. Melt chocolate and butter over low heat and stir until smooth. Remove from the heat and add the sugar and stir. I let it cool a little so the eggs wouldn't scramble. Then add the eggs and stir quickly as you add each one. Sift the flour, baking powder and cocoa and mix. I then add the raspberries and folded through the mix.
Pour into a 23cm, greased and lined square cake tin.