Chocolate-raspberry brownies
Equipment
- 24 cm x 24 cm baking tin
Ingredients
- 110 g margarine, melted and cooled
- 110 g castor sugar
- 1 Tblsp vanilla extract
- 3 eggs
- 110 g cake flour
- 0.5 tsp baking powder
- 50 g cocoa powder
- 30 ml milk
- 100 g dark chocolate, chopped
- 250 g frozen raspberries, chunky
- icing sugar for dusting
- fresh raspberries for decoration, optional
Instructions
- Preheat your oven to 180 degrees C.
- Mix the margarine, sugar, vanilla extract and eggs until well combined.
- Add the flour, baking powder, cocoa powder and milk and mix well.
- Incorporate the dark chocolate and raspberries.
- Line the baking tin with non-stick baking paper and pour in the mixture.
- Bake for 35 to 40 minutes.
- After the brownies are completely cooled you can dust them with icing sugar, cut them into the desired size and decorate them with fresh raspberries.