Reader Jessica White of Grahamstown credits this recipe for the best and most delicate brownies she’s ever made.
MAKES 16 squares Preparation time: 15 minutes Baking time: 45-50 minutes
210 g dark chocolate (70% cocoa solids), broken into smaller pieces
200 g unsalted butter
4 large eggs, separated
200 g castor sugar
350 g fresh raspberries to serve
cocoa powder to serve
1 Preheat the oven to 180 °C and grease a 27 x 17 cm rectangular cake tin.
2 Melt the chocolate and butter together in a large glass mixing bowl in the microwave for 1 minute, stirring every 30 seconds.
3 Whisk the egg yolks with half of the castor sugar until pale and creamy.
4 Whisk the egg whites until soft peaks form. While whisking gradually add the rest of the castor sugar until the mixture is glossy.
5 Fold the egg yolk mixture into the chocolate mixture, followed by the egg white mixture.
6 Pour the batter into the prepared tin and bake for 45-50 minutes until a skewer inserted in the middle comes out clean.
7 Leave to cool, cut into squares, top with fresh raspberries and dust with cocoa powder before serving.