Raspberry dessert lovers will appreciate these fudgy, delectable Raspberry Brownies. This simple dessert pairs raspberries' tartness with brownie's sweetness and is excellent with vanilla ice cream.
– 60 g butter – 50 g dark chocolate chip– 20 g cocoa powder– 85 g granulated sugar– 85 g brown sugar– 2 large eggs – 45 g oil – 1 teaspoon vanilla extract– 50 g all-purpose flour– 2 teaspoon cornstarch– ¼ teaspoon salt– 100 g fresh raspberrie
Ingredient
1
Begin by preheating the normal oven to 160ºC/325ºF. Use parchment paper to line a 20x20 centimetre pan.
2
Mix flour, cornflour, and salt in a basin and put aside. Chocolate and butter should melt together.
3
Pour the melted chocolate into a large basin and stir in the cocoa powder with a hand whisk or electric mixer.
4
After that, mix in the granulated and brown sugars. After that, add the eggs and whisk thoroughly for one to two minutes.
5
Add oil and vanilla and stir until blended. Finally, carefully mix the dry ingredients into the batter.
6
Add half the raspberries and gently mix into the batter. Pour and level the batter in the baking pan.
7
If the raspberries land all in one area, gently move them to spread them throughout the brownie.
8
Top the brownie batter with the other half of the raspberries. Bake for 40–42 minutes. When the brownie sets, it's done.
9
Give it 5 more minutes if the butter knife or toothpick shows wet batter, but if it shows moist crumbs, it's done.
10
Before taking it out of the pan and slicing it, let it cool fully. Serve it with a scoop of vanilla ice cream, if desired.