RHUBARB AND RASPBERRY BROWNIE
Serves 10-14
450g caster sugar
4 eggs, at room temperature 170g plain flour
110g Dutch-process cocoa, sifted 1 tsp salt
250g butter, melted, plus extra
for greasing
Scraped seeds of 1 vanilla bean 360g dark chocolate (53%-66%
cocoa solids), melted
250g rhubarb stalks (about ½ bunch), trimmed and sliced diagonally
Freeze-dried raspberries, to serve
1. Preheat oven to 160°C. Whisk sugar and eggs in an electric mixer until thick and pale and mixture holds a ribbon (4-5 minutes).
2. Sift flour, cocoa and 1 tsp salt (or to taste) into a bowl, then add butter and vanilla seeds and whisk to combine. Add egg mixture, whisk to combine, then fold in melted chocolate.
3. Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Spread batter in tin, top with rhubarb, and bake until a skewer withdraws clean (40-45 minutes). Cool, then top with freeze-dried raspberries. Cut into 5cm squares to serve. Brownie will keep in an airtight container for 2 days.