recipes_Australia_Issue_129_April_2017

APRIL 2017 recipes+ 25

family treats

PHOTOGRAPHY

SCOTT HAWKINS, ROB SHAW & JOHN PAUL URIZAR

Chocolate &

Raspberry Brownies

MAKES 16 PREP 15 minutes + cooling

COOK 50 minutes

250g butter, chopped

250g dark eating chocolate, chopped,

plus 50g extra, chopped

2½ cups caster sugar

5 eggs, lightly whisked

1 teaspoon vanilla essence

⅔ cup plain flour

⅓ cup self-raising flour

½ cup cocoa powder, sifted

50g white eating chocolate, chopped

125g frozen raspberries, partially

thawed, plus extra, to serve

1 Preheat oven 180ºC/160ºC

fan-forced. Grease and line

a 30cm x 20cm (base measurement)

slice pan with baking paper; extend

paper at long sides for handles.

2 Combine the butter and chocolate

in a large heavy-based saucepan over

low heat; cook and stir for 5 minutes

or until melted and smooth. Cool.

3 Add sugar, eggs and essence to

chocolate mixture; stir to combine. Stir

in plain and self-raising flours and cocoa

powder until combined. Add extra dark

chocolate and the white chocolate; stir

briefly. Pour mixture into prepared pan;

level surface. Gently press raspberries

into top of mixture. Bake for 45 minutes

or until a skewer inserted at centre

comes out with crumbs clinging to it.

Cool completely in pan (brownie will

firm). Top with extra raspberries.

BUDGET

WINNER

70¢

EACH

+ LINING PAN By extending the

paper on two opposite ends, it makes

removing the brownie from the pan

much easier.

+ BAKING For a fudgy brownie,

be sure not to overcook the mixture.

A skewer inserted at centre should

still have crumbs clinging to it. The

brownie will still be soft at the centre;

however, it will firm on cooling.

TIPS & TRICKS