Fudgy Double Chocolate and Raspberry Brownies
Photography 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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.