Sometimes you just need chocolate.
This week was one of those weeks where I desperately counted down the days until it was over. I longed for a lazy Saturday sleep in, breakfast in bed, PJs all day and too much TV. I also longed for chocolate. Of the sugary sweet processed kind, I may of fallen off the health food band wagon this week. So I made brownies. Really naughty ones. There aint no dry crumbly cake like brownies coming out of my oven. When I bake brownies, I really go to town.
The perfect brownie is extremely dense and fudge-like. It also needs a bit of character. Like chocolate chunks, nuts, caramel swirls, peanut butter, orange zest, Reeses Pieces (pretty much anything sweet and delicious that pairs well with chocolate).
Raspberries are currently in season and no longer $15 a punnet so I decided to stuff my brownies with fresh berries and milk chocolate chunks. A match made in chocolate heaven! These brownies are the type of treat that make you moan out load after first bite, awkward I know but that’s how damn good they are. Feel free to mix up the filling with any flavor combo you like. I’m usually a triple choc chunk kind of girl but the addition of raspberries to this batch was surprisingly good, they cut through the sweetness in the most delicious way. And they look pretty too.
- 250g unsalted butter
- 200g dark chocolate
- 80g cocoa powder, sifted
- 80g plain flour, sifted
- 1 teaspoon baking powder
- 250g caster sugar
- 3 large eggs, lightly beaten
- optional: 1 cup rapberries (fresh or frozen)
- optional: ¾ cup milk chocolate chips
Preheat your oven to 180°C. Line a 25cm tin with baking paper. Melt the butter and the chocolate together in a small pot over some simmering water, mix together until smooth.
In a large mixing bowl, mix together the cocoa powder, flour, baking powder and sugar. Pour the chocolate and butter mixture into this bowl. Mix together well. Add beaten eggs and stir until you have a smooth consistency. Mix in the raspberries and chocolate chips before pouring the mixture into the baking tin.
Bake for 30 – 40 mins. Do not overcook, when you bring them out of the oven the top should be firm but the middle still gooey and giggly in the tin. Once cooled they will firm up I promise. When they are room temperature pop them in the fridge for an hour or so. This makes them so much easier to cut. You can serve them straight out of the fridge (super fudgy this way), let them come to room temperature or reheat them and serve with vanilla ice cream!