Raspberry Fudge Brownies for National Chocolate Week and We Should Cocoa #62
With my Divine chocolate stash for #NationalChocolateWeek, I couldn’t go without making something with at least one of the bars. An excuse, if any were needed, to indulge. We Should Cocoa is all about the USA this month so as Cornish autumn raspberries are still available and having a bar of Divine raspberry 70% dark chocolate to hand, it’s a no brainer – raspberry fudge brownies it is.
Brownies are an American classic that I was first introduced to over twenty years ago by an American baking friend. I’d never heard of them before and was delighted by their sweet chocolatey fudginess. I’m not sure I’ve ever managed to make any quite as good as hers, but I never give up trying. They are my go to bake when I’m in a hurry.
These are quick to make and slightly healthier than your average brownie as they’re made with wholemeal flour and less butter than most brownie recipes. It goes without saying, they’re also quite delicious, being both fudgy and fruity with bursts of caramelised white chocolate. The weekend starts here. Now where’s that clotted cream?
- 60g unsalted butter
- 150g light muscovado sugar
- 100g raspberry flavoured 70% dark chocolate (I used Divine)
- 2 large free range eggs (I used duck eggs)
- 60g wholemeal flour
- 50g white chocolate chips
- 100g raspberries
- Melt the butter in a large pan over a gentle heat.
- Break up the chocolate, turn off the heat and add to the pan. Stir until melted and combined.
- Beat in the eggs, one by one.
- Stir in the flour followed by the white chocolate.
- Fold in 80g of the raspberries as gently as possible so as not to break them up too much.
- Scrape the mixture into an 8" / 20cm sq silicone cake mould or lined tin.
- Bake at 180C for about 20 minutes when the top should be set, but the mixture still has a slight wobble.
- Getting the texture of a brownie just right is not always easy. Leave it too long and it can become cakey rather than fudgy, but take it out too soon and you can end up with goo. If this happens, place it in the fridge for a few hours and it should firm up. In my experience, it's always better to undercook than overcook.
Tracy over at It’s Not Easy Being Greedy has chosen the theme, USA, for this month’s chocolate extravaganza, aka We Should Cocoa. Brownies are one of America’s best known bakes over here in the UK and I have done my fair share of spreading that brownie love.
As the Cornish raspberries were bought at my local greengrocer’s, the properly free range duck eggs at our Friday Country Market and the flour from our local mill at Cotehele, I’m sending this off to Elizabeth’s Kitchen Diary for Shop Local.
Brownies are just perfect when you’re In a Hurry, which is the theme for this month’s Love Cake with Ness at JibberJabberUK.
Apart from sugar, eggs are pretty much the main ingredient in brownies, so these also go to Dashing Dom over at Belleau Kitchen for Simply Eggcellent.
I’m cheekily sending these off to the ever forgiving pair at Alpha Bakes, Caroline Makes and The More Than Occasional Baker. The letter is W for the Wholemeal Flour which is an integral part of this brownie recipe.
And lastly these brownies are winging their way to Bake of the Week with Helen at Casa Costello.
I’m also sharing this with Charlotte’s Lively Kitchen and the #FoodYearLinkup for #NationalChocolateWeek.
Other recipes using Divine chocolate you might like
- Dense chocolate loaf cake (85%) – Kavey Eats
- Healthy coconut fennel chocolate chip cookies (85%) – Tin and Thyme
- Spiced toffee apple bonfire cakes (Spiced Toffee Apple) – Tin and Thyme