Rich, indulgently fudgy and a little bit fruity - that’s how we like our brownies! These homemade treats are simple to make in just one bowl and will disappear in no time!
Ingredients
- 300g Lily O’Brien’s Mega Milk Chocolate (3 x share bags) roughly chopped
- 250g butter, at room temperature
- 380g caster sugar
- 150g plain flour
- 50g cocoa powder
- 4 eggs, lightly beaten
- 1tsp almond essence
- 200g raspberries
Method
- Heat oven to 200°C/180°C fan and line a 22cm square cake tin (or similar) with baking parchment.
- Melt the chocolate and the butter together in a pan over a low heat, stirring frequently until everything is melted.
- Add the sugar, flour and cocoa powder to a large bowl and stir in the melted chocolate mixture until well combined. Add in the lightly beaten eggs and the almond essence and whisk thoroughly to combine.
- Stir half of the raspberries into the mixture and pour everything into your prepared cake tin.
- Arrange the rest of the raspberries on top of the mixture and bake for 40 minutes allowing a good crust to form over the top of the entire bake.
- Allow to cool in the tin for 15 minutes before removing then allow to cool completely on a wire rack before cutting into squares.
For more easy baking recipes using Lily O'Brien's Chocolate visit our Chocolate Blog
