Well children, spring is officially here! And by that I mean we have smoothly transitioned from never-ending sleet to never-ending rain. Isn’t that lovely?
So, because the weather has left me completely and utterly depressed, I figured a serious chocolate overdose would be just the thing, because the world really needs more recipes featuring both chocolate and nutella (or a non-brand chocolate spread of your choice).
These brownies are pure sticky deliciousness. The raspberries provide a lovely crisp note against the pure sweetness of the chocolate. Feel free to use frozen raspberries. I did in one version and I actually thought they held their shape a bit better and made no difference to the overall taste. I would suggest mixing everything by hand rather than with an electric mixer. There really isn’t a lot of stirring required and I think brownies can take on a slightly weird texture if you mix them too much before baking. These brownies should be quite gooey in texture, so make sure to let them cool to room temperature before cutting them up or they will just fall apart. If you are in a hurry or, like me, just greedy, leave them to cool in the tin for half an hour and then put the entire tin into the freezer for another half hour.
Serve with vanilla custard and some spare raspberries.
200g dark chocolate
100g nutella (or another 100g of dark chocolate if you are allergic to nuts)
200g soft brown sugar (white will do if you are too lazy to go to the shops)
1 pinch of salt
110g self raising flour
180g frozen or fresh raspberries
1. Flour and line an 8×8 square tin. I often skip the whole lining with a parchment paper thing because I am a bit lazy, but these brownies are too gooey to get them out of the tin if you don’t line it.
2. Pre-heat your oven to 180C.
3. Put a large (heat proof) mixing bowl over a pan of boiling water and melt the chocolate, nutella and butter together until combined and glossy. Set aside to cool for a bit.
4. In a separate bowl beat your eggs like you would if you were making scrambled eggs, then stir in the sugar until the mix becomes glossy and looks reasonably well combined.
5. Check that your chocolate and butter mixture is around room temperature, then stir it into the egg mix. Sieve in the flour and salt and stir until just combined.
6. Pour half the mixture into your cake tin and then scatter over the raspberries so that they are more or less evenly spread. Cover with the remaining brownie mix.
7. Bake for 45-50 mins. You will definitely want to test them with a skewer because the top will look cooked way before the middle is fully baked. The brownies are done when a skewer poked into the middle of the tin comes out more or less clean.