Dark Chocolate and Raspberry Brownie
Photography Melanie Jenkins.
Brought to you by De’Longhi Multifry
Brownies may not be the first thing that springs to mind when you think ‘Multifry’ but Dish Food Editor Claire Aldous shows us why it’s an inspired choice.
INGREDIENTS
200 grams dark chocolate, roughly chopped (62% cocoa)
200 grams butter, diced
¾ cup caster sugar
¼ cup brown sugar
4 large eggs, (size 7) lightly beaten
1 teaspoon vanilla extract
⅔ cup plain flour
⅓ cup cocoa
1 teaspoon baking powder
pinch salt
2 cups frozen raspberries
METHOD
Remove the paddle from the bowl. Grease the bowl then line the base with a circle of baking paper cut to fit.
Melt the chocolate and butter in a heatproof bowl set over a saucepan of simmering water. Don’t let the base of the pan touch the water. Stir occasionally until melted and smooth.
Cool for 5 minutes. Whisk in both of the sugars then the eggs and vanilla until thick and glossy.
Sift in the flour, cocoa, baking powder and salt.
Gently but thoroughly combine, ensuring there are no pockets of flour in the batter.
Pour the batter into the bowl then scatter over the frozen raspberries.
Close the lid. Select the CAKE program. Set the timer for 33 minutes. Press the program start/stop button.
Let the brownie cool completely in the bowl.
When cold, lift the bowl out of the cooker. Gently place a plate inside the bowl, on the top of the brownie and invert both together. Remove the lining paper then place the serving plate gently over the top and turn the brownie right side up.
Serve with whipped cream and raspberry coulis if desired. Makes 1 brownie.
For more information on the Multifry visit De’Longhi's website.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.