Raspberry and white chocolate cocoa brownies



Ingredients 15
Servings 16
Time

Ingredients

  • For the brownies:
  • 4
    extra large eggs
  • 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
    cake flour
  • 1/2
    tsp
    baking powder
  • 1
    tsp
    salt
  • For the topping:
  • 100
    g
    white chocolate, chopped
  • 100
    g
    raspberries, plus extra for serving
  • icing sugar for dusting
 

Method

1 hour
 
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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