Triple Choc Brownie
TRIPLE CHOC BROWNIES
Anything with Chocolate is always a crowd pleaser. I love these Triple Choc Brownies, they are quite easy to make and bake. Lovely heated with some cream or straight out of the oven with ice-cream. Enjoy!
200 g dark chocolate, chopped
250 g butter, chopped
1 ¾ cups brown sugar
¹⁄³ cup cocoa powder, sifted
1 ¼ cup plain flour, sifted
1 ¼ teaspoon baking powder
Preheat oven to 160°C. Place chocolate and butter in a saucepan and stir over low heat until smooth. Allow to cool slightly. Mix sugar, eggs, cocoa, flour and baking powder in a bowl, mix in chocolate mixture until combined.
Line 20 cm baking tin with baking paper and pour in mixture. Bake for 50 minutes or until set. (You can check by inserting and removing a skewer – it should come out clean). Cool slightly in the tin, then cut slices and serve with cream.
These make great gifts, wrapped in some tissue paper and tied with a ribbon.
Use an electric knife to ensure a neat edge when cutting.
Store in an air tight container in the cupboard for approx. 3 days.
Suitable for freezing.
Serve heated with ice cream or cream.
March 13, 2008
Raspberry and Chocolate Brownie
Who Loves Chocolate? Me
These Raspberry and Chocolate Brownies are delicious. I pulled this Donna Hay Recipe from a newspaper probably sometime in the last 5 years. And I’m glad that I did, I love the combination of the chocolate and berries. Also I cannot find the recipe on the Donna Hay website, so at least I have it here. Once you have all of the ingredients out and ready it only takes about 10 minutes to put it all together and in the oven. If you are like me and always have frozen berries in the freezer then it’s a great recipe to make when you are expecting visitors. In fact I am making these again later this week to take to a friends’ house. I will add the photo when I have made them. I am looking forward to one of these!
Raspberry and Chocolate Brownies Recipe
50g dark chocolate, chopped
1/2 cup brown sugar
1/4 teaspoon plain flour
1/4 teaspoon cocoa powder
1/4 cup frozen raspberries
Preheat the oven to 180° C.
Place the chocolate and butter in a small saucepan over low heat and stir until smooth.
Place the sugar, egg, flour, baking powder, cocoa and chocolate mixture in a bowl and mix to combine.
Gently fold in the raspberries.
Cut out 12 rounds of baking paper (10cm x 10cm) to line the base of a 12 hole, 25ml capacity muffin tray.
Spoon in the chocolate mixture and bake for 20 minutes or until set.
Allow to cool in the tin.
Line a rectangle slice pan with baking paper and use it instead to make a slice
Once cold, store in an airtight container for 3 days
Can be warmed in the microwave and served with cream or ice-cream
Great for lunch boxes, school fairs and giving to friends