Dark and white chocolate brownies

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Ingredients

Adjust Servings:
200g Dark chocolate broken into squares
100g Butter unsalted butter, at room temperature
200g Caster sugar
4 Large eggs
1 tsp Vanilla extract
60g Plain flour
60g Cocoa powder
50g Pecans chopped
100g White chocolate broken into squares
150g Fresh raspberries
1 tsp Vegetable oil or butter for greasing

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Dark and white chocolate brownies

Stud brownies with raspberries, nuts and chunks of white chocolate for tea time delight.

  • 60 min
  • Serves 24
  • Easy

Ingredients

Directions

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From this very easy recipe you get excellent chocolate-raspberry brownies, make a lot – there will not be enough of them all!

Steps

1
Done

Preheat the oven to 180C/ fan 160/ gas 4. Grease a baking tin or brownie tin, preferably 28cm x 18cm x 2.5cm, and line with greaseproof paper.

2
Done

Put the dark chocolate into a heatproof bowl set over a pan of hot, but not boiling, water, making sure the base of the bowl does not touch the water. Leave to melt, stirring occasionally, then remove the bowl from the pan.

3
Done

Whisk the butter and sugar together in a bowl until light and fluffy. Gradually add the eggs, beating well after each egg is added.

4
Done

Add the vanilla extract, the melted chocolate and stir in gently using a spatula. Sieve the flour and cocoa into the bowl then fold in the nuts and white chocolate pieces until the mixture is evenly blended.

5
Done

Spoon half the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top of the brownie mixture, top with remaining mixture and spread evenly.

6
Done

Bake for 30-40 minutes until the mixture feels firm when pressed. Remove from the oven and cool in the tin on a wire rack. When cold cut the brownie into 24 squares.

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