These brownies tick all the right boxes. Chewy and gooey on the inside with a slight crunch to the outside, finished with juicy raspberries.
Makes 12.Products used:
MasterClass Non-Stick 12 Hole Brownie Pan
MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug
MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan
MasterClass Deluxe Stainless Steel Rotary Whisk
Ingredients:
200g dark chocolate 70%
185g butter
1 tsp sea salt
3 large eggs
275g Sugar
85g plain flour
Zest of 1 orange
100g fresh raspberries
Method:
Pre-heat the oven to 170°C.
Break the chocolate into small chunks, setting aside a few chunks for later.
Place the chocolate, butter and salt in a bowl over a pan of simmering water. Allow to melt.
In a separate bow,l whisk the sugar and eggs together until light and fluffy and at least twice the volume.
Add the egg mixture to the chocolate bowl.
Sieve the flour into the mixture and fold in carefully.
Finally add the orange zest and give it a final stir.
Divide the mixture into a brownie tin and top with a fresh raspberry.
Bake for 12-15 minutes.
Leave too cool before removing from the tin.
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