Long time no post! Life has been very busy this year so I’ve not had much of a chance to blog. We have moved house and are delighted to have another baby on the way very soon. My almost three year old is very excited to be getting a sibling and seems more and more grown up every day. This is a recipe for some brownies we all made together today. It is based on a recipe from Nigella Lawson’s How to be a Domestic Goddess but has evolved over the years and is one of my favourites.
You will need:
- 185g unsalted butter
- 100g dark chocolate
- 100g milk chocolate
- 250g soft brown sugar
- 3 eggs
- 150g fresh raspberries
- 115g plain flour
- Pinch of salt
I use a 25 x 25cm cake tin for this but anything roughly that size will work. Lining the bottom of the tin and greasing the sides makes for easy removal.
Preheat the oven to 180°C. Melt together the chocolate and butter in a saucepan over a very low heat. Keep stirring and once everything is melted, allow to cool a little.
Beat the eggs and sugar together and then add the chocolate and butter mixture. Once these are combined stir in the flour and salt.
Pour half the mixture into the tin and then spread the raspberries evenly. Top them with the rest of the mixture and then bake for 35 minutes until a skewer poked into the middles comes out clean.
These taste delicious when served slightly warm with some thick double cream. Ice cream would also be delicious.