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
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! 🙂