Fudgy Double Chocolate and Raspberry Brownies
Photography by Claire Aldous.
Gorgeous crispy edges and a fudgy centre get topped with fresh raspberries, chocolate and shards of almonds. They are quite addictive.
Serves: 12
INGREDIENTS
2 large eggs, size 7
¼ cup rice bran oil
¼ cup melted butter
1 cup caster sugar
½ cup flour
¼ teaspoon baking powder
½ teaspoon sea salt
⅓ cup cocoa powder
To cook
70 grams milk chocolate, roughly chopped
¼ cup sliced almonds
24 fresh raspberries
METHOD
Grease a 12 hole standard muffin tin and line the bases with a circle of baking paper. (Make sure the sides are well greased or the brownie will stick)
Preheat the oven to 160°C fan bake. Whisk the eggs, oil, butter and sugar together in a large bowl.
Add the combined dry ingredients and whisk to combine. Divide the batter between the tins (just under half full) and top each one with chocolate, almonds and two raspberries.
Bake for about 20 minutes or until the centre is just a little soft when lightly pressed with your fingertip.
Cool for 20 minutes before removing from the tins. Dust with icing sugar and serve with cream if desired. Makes 12.
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!