Country Style - - HOME COOKING -

Makes 12 ¾ cup plain flour ¼ cup premium Dutch co­coa 180g un­salted but­ter, chopped 100g 70% co­coa dark choco­late, chopped 3 eggs 1½ cups caster sugar 1 tea­spoon vanilla ex­tract 150g fresh rasp­ber­ries 1 ta­ble­spoon sea salt flakes

Pre­heat oven to 175°C. Grease a 28cm x 18cm lam­ing­ton pan, then line base and sides with bak­ing pa­per, al­low­ing it to over­hang. Sift flour and co­coa into a medium bowl. Set aside un­til re­quired. Place but­ter and choco­late in a heat­proof bowl set over a saucepan half-filled with sim­mer­ing wa­ter (make sure bowl doesn’t touch wa­ter). Stir with a me­tal spoon un­til but­ter and choco­late melt. Re­move bowl from heat and stir un­til smooth and glossy. Set aside at room tem­per­a­ture for about 20 min­utes to cool. Us­ing an elec­tric mixer, beat eggs, sugar and vanilla un­til thick and pale. Add cooled choco­late mix­ture and stir with a wooden spoon or spat­ula un­til well com­bined. Fold in flour mix­ture, then pour into pre­pared pan. Gen­tly press rasp­ber­ries into sur­face of brownie. Bake for 35–40 min­utes or un­til just firm in cen­tre. Cool in pan. Trans­fer brownie to a board and cut into 12 pieces. Sprin­kle with sea salt to serve. >

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.