Fabulously Divine Brownies

Prep Time

20 minutes

Cooking Time

30-40 minutes

Makes

24 brownies

Rich and fudgy brownies studded with juicy raspberries, nuts and white chocolate chunks.

Ingredients

  • 200g Divine 70% Dark Chocolate
  • 100g unsalted butter, at room temperature
  • 200g caster sugar
  • 4 large free-range eggs, at room temperature
  • 1 tsp vanilla extract
  • 60g plain flour
  • 60g Divine Cocoa Powder
  • 50g pecan nuts, chopped
  • 100g Divine White Chocolate chopped
  • 150g fresh raspberries

Method

1

Preheat the oven to 180°C, 350F, Gas 4, Fan 160. Prepare a 28.x 18cm x 2.5cm deep brownie tin or baking tin. Grease tin and line with greaseproof paper.

2

Break up the dark chocolate into squares and put into a heatproof bowl set over a pan of hot, but not boiling, water, making sure the base of the bowl does not touch the water. Leave to melt stirring occasionally. Remove the bowl from the pan.

3

Whisk the butter and sugar together in a bowl using an electric whisk until light and fluffy. Gradually add the eggs, beating well after each addition.

4

Add vanilla extract, melted chocolate and stir in gently using a spatula. Sieve the flour and cocoa into the bowl then fold in the nuts and white chocolate pieces until the mixture is evenly blended.

5

Spoon half the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top of the brownie mixture, top with remaining mixture and spread evenly.

6

Bake for 30-40 minutes until the mixture feels firm when pressed. Remove from the oven and cool in the tin on a wire rack. When cold cut the brownie into 24 squares.