Raspberry and white chocolate cocoa brownies

Fairlady
16 servings Cooking: 1 hr
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These dark and utterly decadent brownies are perfect for sharing with your special someone.

By Food24 February 03 2017
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Ingredients (13)

For the brownies:
4 eggs — extra-large
1 c castor sugar
1/2 c demerara sugar
200 g butter — melted
1/2 c milk
1 Tbs vanilla — essence
1 1/2 c cocoa powder
3/4 c flour — cake
1/2 tsp Baking powder
1 tsp salt
For the topping:
100 g white chocolate — chopped
100 g raspberries
icing sugar — for dusting
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Method:

Preheat oven to 170ºC and line and grease a 20cm square cake tin.

In a bowl, stir together all brownie ingredients until just combined.

Scoop batter into the tin; scatter over berries and white chocolate.

Bake for 30–40 minutes until brownies are just set but still a little gooey in the centre.

Leave to cool completely before slicing into 16 squares.

To serve: Arrange brownies on a platter, top with fresh raspberries and a dusting of icing sugar.

Recipe by Fairlady.

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