Preparation time: 15 min
Baking time: 25-30 min
Ingredients for the chocolate raspberry brownies with cashew
For approximately 16 squares:
- 6 oz (170g) semisweet chocolate chips
- 3tbsp (20g) sifted cocoa powder
- 6 oz (170g) unsalted butter, diced
- 3 eggs
- 3/4 cup (150g) of sugar
- 3/4 cup (80g) of all-purpose flour
- 5 1/3 oz (150g) raspberries
- 3 oz (80g) roasted cashews, coarsely chopped
- ½ tsp baking soda (do not be put off if you want the brownie is creamier)
- A pinch of salt
Photo credit: © Eatwell101.com
Instructions
1. Preheat your oven to 325°F (170°C). Line the bottom of an 8 inches square pan with a strip of parchment paper and butter the sides. In a double boiler, melt the chocolate and butter. Remove the bowl from the water bath. Using a whisk, stir in the sugar. Add eggs, one at a time, and beat for 2 minutes.
2. In a bowl, mix the flour, cocoa powder, baking soda and salt. Stir this dry mixture gently into the previous chocolate mixture. Add nuts and raspberries.
3. Spread into the pan and bake for 25 to 30 minutes. The center should be a little gooey.
4. Let cool into the pan for at least 2 hours before un-molding and cutting into squares.
Tips:
- If you want a smooth brownie, don’t add the baking soda and do not beat the egg for too long with the remaining ingredients. If you want a lighter brownie instead, beat the eggs and sugar until you have a frothy composition, before adding the other ingredients.
- After 25 minutes of baking, the brownie is still soft. Do not panic; it is cooked! It’s is the hot butter that gives the impression that the brownie is still cooking.
- I know it is hard to resist, but this chocolate and raspberry brownie is REALLY better the next day.
Photo credit: © Eatwell101.com
(Image Nina L. palmer)
