Buttermilk raspberry chocolate brownies

What you will need

A tin 20cm x 30cm greased and lined with baking paper

ingredients

200g unsalted butter, chopped

30g cocoa powder

400g dark chocolate 70% dark 30% milk chopped

125ml vegetable oil

250g brown sugar

110g caster sugar

1 tsp vanilla extract

3 eggs

225g plain flour

250ml buttermilk

1/2 tsp baking powder

250g raspberries

Method:

Preheat the oven to 160 °/320 °Fahrenheit and lightly grease your baking tray and line with baking paper.

Place the butter, oil, cocoa, chopped chocolate, (save 50g of chocolate for later) in a heatproof bowl and place over simmering water.

Stir until melted and smooth then set aside to cool.

Place sugars, egg and vanilla in a bowl and whisk to combine. Fold in the flour, baking powder, salt and buttermilk.

Then beat in the melted chocolate butter milk until smooth and streak free

Fold in half of the raspberries and the saved chopped chocolate.

Place batter into your greased and lined baking tray. Place the remaining raspberries on top.

Bake for 1 hour 30 mins or until set.

You want the brownie to have a fudge like centre.

Unless eating hot I like to cool my brownies overnight and then slice them the next day.

Serve with a dusting of Icing sugar and Ice Cream.

Happy eating

with love

x

Recipe from Delicious magazines buttermilk, raspberry brownies

I found this brownie recipe last week in delicious food magazine. Its amazing, I tweaked this recipe slightly by using milk and dark chocolate (personal preference). It’s up to you what chocolate you would like to use. I also always save a few chunks of chocolate to put inside the batter, just before baking to allow a different texture.