Chocolate
& Raspberry (or Cherry) Brownies
6
oz (175g) unsalted butter melted with
6
oz ( 175g) chocolate broken into pieces in a bowl over hot water.
Cool, add pinch of salt and 8oz (225g) golden caster sugar.
3
large eggs. - gradually beaten in
4
oz (115g) plain flour – add and beat well.
6oz
(175g) raspberries/pitted cherries - stir in carefully and pour into
the tin.
Line a 8” square baking tin with baking parchment.
Bake
25-30 mins 180C/Gas
4, until the top is pale brown but the middle is still dense
and gooey.
Leave to cool in the tin before cutting into squares.
Cool completely before removing from the tin.
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