Every now and then you experiment in the kitchen and create something magical. This is one of those moments.
I whipped up these brownies for a BBQ last night to thank mates for helping shift a very heavy steel workbench.
After a lot of beer and wine, I find you don’t want a fussy dessert. It’s much better to have something that satisfies the sweet craving and can be eaten with fingers.
This brownie is a bit different from regular brownies in that there’s no melted chocolate in the batter, just some chocolate chips. And raspberries.
I used white chocolate chips because that’s what I had in the pantry. You could easily substitute milk or dark chips but I kind of like white chocolate and raspberries together.
When you make these (& I know that you will), you have to promise me that you’ll resist the temptation to eat them straight away. They need to cool down completely in the pan before you lift out the whole brownie to slice it.
They’re perfect just as they are. No need for cream. Maybe a serviette to help wipe the crumbs off your face and fingers. Best also to sit the kids outside while they eat them.
I can’t advise how long they’ll last in an airtight container in the cupboard because they were all gobbled up last night. If you have a crowd over I can pretty much guarantee you wont need to solve that dilemma either.
Despite my current health kick, these are not a diet food. Enjoy in moderation. Take them to work and charm your boss – who knows, you might get a pay rise or employee of the year!
- 125g butter, melted and cooled
- 400g (2 cups) caster sugar
- 4 eggs
- 1tsp vanilla extract
- 160g (1 cup) plain flour
- 75g (3/4 cup) cocoa
- ¼ tsp salt
- 420g (1 cup) frozen raspberries
- 160g (1cup) white chocolate chips
- Preheat your oven to 180C.
- Grease and line a lamington pan (20cm x 30cm) with baking paper so that the paper overhangs.
- Whip together the sugar, eggs and vanilla til thick and creamy. Add the cooled melted butter and mix til thoroughly combined.
- Sift over the flour, cocoa and salt and mix through til combined.
- Stir through the raspberries and chocolate chips.
- Pour mixture into prepared pan and ensure fruit and chocolate chips are evenly distributed. Smooth top.
- Bake for 20-25 minutes. Top should be cooked and a skewer inserted will have some sticky crumbs on it.
- Allow to cool completely in pan on top of a wire rack.
- Carefully lift out brownie using the overhanging baking paper.
- Cut into 24 slices.
These look amazing!
PlanningQueen recently posted..Simple Quinoa Salad
They tasted pretty amazing too Nic!
Baked some on Monday and took them to the Men’s Shed for morning smoko.
They loved them
That’s quite the compliment – thanks Dad! See – even my dad can make them!
D x
My oh my, these look incredible indeed! Yummo!
InTolerant Chef recently posted..Fig and Walnut Yeast Bread
Thanks. They taste particularly di-licious too!