Thanks to COVID-19, we’ve been doing more home-cooking and eating copious amounts of takeout! Be excited for the recipes we have to share!!
First one is a raspberry fudge brownie recipe a friend sent out of cookbook (sorry not sure what the reference is!) However, we ended up slightly tweaking it and as you can see we used a pan that was a tad too small but however created the thickest, gooiest, moistest and fudgiest brownie ever!
With the weather cooling down, what better way to treat yourself than with a delicious warm brownie?!
INGREDIENTS
300g butter, cut into cubes
300g dark chocolate, roughly chopped
6 eggs
2 cups caster sugar
1 ½ cups flour
½ cup cocoa
2 teaspoons vanilla
extra ½ cup chocolate
METHOD
Preheat the oven to 170°C. Line a 25x35cm tin with baking paper.
Melt the butter and chocolate In a microwave or over a double boiler.
Beat the eggs and sugar together until pale and creamy. Add the butter/chocolate mixture. Sift the flour and cocoa together and mix in chocolate mix with vanilla. Mix until well combined.
Pour into tin and top with extra chocolate. Bake for 45 minutes - 60 minutes depending on how cooked through you prefer it. (Our first try took an hour because we used a 20x20cm tin).
Cut into slices when cooled (or the fudge will spill everywhere). Store in an airtight container (if they even last). Can be frozen too (…they definitely don’t last that long in our house…)
…Or if you’re impatient like us, serve them fresh and warm out the oven with a scoop of vanilla Ice-cream!
