The Showstopper! : Gooey Dark Chocolate Brownie with Fresh Raspberries

Craving a delectable dessert? Something totally chocolaty! How about we add a kick of fresh, slightly tangy raspberries to the mix? 

Voilà! You've got yourself a wonderfully luscious brownie strewn with raspberries!

Enchant your loved ones with this wonderfully simple recipe!


INGREDIENTS: ( Serves 4)

Cooking Time : 50 minutes ( 20 minutes prep + 30 minutes baking)

• 125 g fresh raspberries
• 125 g salted butter
• 100 g demerara sugar (brown sugar)
• 25 g cocoa powder, sifted
• 100 g dark chocolate compound
• 50 g sifted flour
• 3 large eggs

KITCHEN EQUIPMENT:

• Borosil glass baking tray
• Weighing scale
• Sieve
• Silicon spatula
• Large glass bowl
• Microwave/ Fan forced oven

METHOD:

• Preheat your microwave on convection mode to 180 °C
• Melt the butter and chocolate in the glass bowl. Careful not to overcook the chocolate.
• Add in the sugar, note, the demerara sugar does take time to melt as it isn't powdered. Melt it as much as you can, don't worry about the rest, it will melt in the oven.
• Sift the flour and cocoa powder together.
• Add the dry ingredients in gradually.
• Mix well with the spatula till a thick batter is formed
• Grease the glass tray with butter and sprinkle  with a little flour; uniformly coat the buttered surface with this to avoid the brownie sticking
• Pour the gorgeous batter into the tray.

• Scatter the raspberries over the batter, as our tray was shallow, we added the raspberries on the top, but you can add some to the tray before you pour the batter, and scatter some on top, if your tray is deep.
•  Bake for 30 minutes at 180 °C. Bake for 5 more minutes if you like a firmer consistency.

• Remove from the oven and cool.

One awesome showstopper of a dessert, to maybe gorge on yourself, or serve to family or friends!

Our tip is to serve with fresh vanilla ice-cream, which makes a cracker of the desert!

Enjoy the weekend everyone!