I’ve come over a bit romantic and have been revisiting my favourite recipes just in time for Valentine’s Day. This is not sugar-free, gluten-free or fat-free. This is a whole sugar, fat, wheat in your face kind of dessert that is perfect with a spoon of whipped cream or even eaten warm with a scoop of vanilla ice cream.
I don’t want to be virtuous all the time, everything is okay in moderation.
Of course the raspberries are frozen as they’re out of season, but that’s okay!
- 125g butter
- 50g dark cocoa (but drinking chocolate powder will work fine here)
- 200g caster sugar
- 3 medium eggs
- 200g plain flour
- 1 teaspoon baking powder
- 100g frozen raspberries
Preheat your (fan) oven to 180 degrees Celsius. Line a square baking dish well.
In a large, microwaveable bowl, melt the butter in the microwave. It should only take 30 seconds x 2 on the high setting. Stir in the cocoa powder until blended with the melted butter.
In a second large bowl whisk together the eggs and sugar until creamy and frothy. While whisking, pour in the butter & cocoa powder mixture. Keep on whisking until completely combined.
Stop whisking and fold in the flour and baking powder. Once all the flour and baking powder has been combined, pour half the mixture into the lined baking dish. Stud the mixture with the whole raspberries then pour the remaining mixture on top.
Bake in the oven for 25 minutes. Turn off the oven, remove the brownie and leave to cool before serving.