RASP­BERRY BROWN­IES

Hindustan Times (Patna) - Live - - Lifestyle -

Pre-heat the oven to 350F and line a square brownie pan with parch­ment pa­per.

In a mix­ing bowl, whisk 4 eggs with 1 cup su­gar. Then, pour 1/2 cup melted but­ter, melted choco­late (11-oz milk choco­late chips) and give it a whisk.

In a sep­a­rate bowl, mix 1 cup flour, pinch of salt and 1/2 tea­spoon bak­ing pow­der. Add the dry in­gre­di­ents to the egg mix­ture and mix them un­til it forms a smooth bat­ter.

Pour the bat­ter to the pan and top it with one cup rasp­ber­ries. Bake it for about 25 to 30 min­utes un­til the top of the brownie is dry, shows mild crackle and the cen­ter is set.

Cool com­pletely at room tem­per­a­ture be­fore you slice it. Recipe by Kankana Sax­ena from Play­ful Cook­ing

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