Dark Chocolate and Raspberry Brownies


Dark Chocolate and Raspberry Brownies


200g dark chocolate 70%

185g butter

1 tsp sea salt

3 large eggs

275g sugar

85g plain flour

Zest of 1 orange

100g fresh raspberries


Preheat the oven to 170°C.

Break the chocolate into small chunks, setting aside a few chunks for later.

Place the chocolate, butter and salt in a bowl over a pan of simmering water and allow to melt.

In a separate bowl, whisk the sugar and eggs together until light and fluffy and at least twice the volume.

Add the egg mixture to the chocolate bowl.

Sieve the flour into the mixture and fold in carefully.

Finally, add the orange zest and give it a final stir.

Divide the mixture into a brownie tin and top with a fresh raspberries.

Bake for 12-15 minutes.

Leave to cool before removing from the tin.

Products used:

MasterClass Non-Stick 12 Hole Brownie Pan

MasterClass Smart Space Mixing Bowl Set with Colander and Measuring Jug

MasterClass Ceramic Non-Stick Induction Ready 20cm Saucepan

MasterClass Deluxe Stainless Steel Rotary Whisk