When a recipe is titled “best ever”, I just have to try it. It’s almost impossible to let it go without testing it for myself.
Then when it’s described as "Squidgy and super moreish”, I'm baking it the same day. I had to bake it the same day because I had NO clue what squidgy and moreish meant;). It was my duty to bake them and let you know if they were the best ever and if they were squidgy and super moreish.
This is a recipe from a magazine from England called Good Food. Squidgy means soft and gooey. I found the definition of moreish (or morish) here: “This word is used to describe desserts in my house, when a single helping is simply not enough. You need more! It applies to anything - not just desserts.”Back to the brownies! Were they squidgy? Oh, yes. They were definitely squidgy and amazing.
I brought them by a dinner at a friends’ house and they disappeared as soon as I put them on the table. I ended up cutting them in bite size squares. They were so thick and rich that smaller bite-sizes seemed like a better idea. Everyone loved them and so did I. Next time I will bake it in a bigger tray. Best-ever? They are definitely a favorite. I tend to like cakey type brownies better. If you like your brownies more squidgy...these just may be your best ever brownies.:) Try them and let me know!
Best Ever Chocolate-Raspberry Brownies
slightly adapted from Good Food May 2012
200g (1 1/2 cups) dark or milk chocolate chips
250g (1 1/4 cup) pack salted butter
400g (2 cups but I used 1 1/2 cups) light brown sugar
4 large eggs
140g (1 cup) all-purpose flour
50g (1/4 cup) cocoa powder
200g (2 cups) raspberries
Heat oven to 180C/160C fan/gas 4. Line a 8 x 12-inch baking tray (I used a 9 x 9-inch) with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. Sift the flour and cocoa, over melted chocolate mixture and stir until combined well. Gently fold in a little more than half the raspberries. With a spatula, scrape out the batter into the prepared baking tray. Scatter on the remaining raspberries. Bake on the middle middle rack for 30 mins or, if you prefer a firmer texture, for 10 minutes more (I baked mine about 45 minutes in a 9 x 9-inch pan). Cool before slicing into squares.
decadent. delightful. must try these! :)