Make this month’s must-try recipe

Ev­ery­one will love these in­dul­gent brown­ies. Plus, they’re su­per-sim­ple to make!

Easy Cook - - CONTENT -

Rasp­berry brown­ies Makes 15 squares Prep 10 mins Cook 40 mins

200g dark choco­late, bro­ken into chunks

100g milk choco­late, bro­ken into chunks

250g pack salted but­ter

400g soft light brown sugar

4 large eggs

140g plain flour

50g co­coa pow­der

200g rasp­ber­ries

1 Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm bak­ing tray tin with bak­ing parch­ment. Put the choco­late, but­ter and sugar in a pan and gen­tly melt, stir­ring oc­ca­sion­ally with a wooden spoon. Re­move from the heat.

2 Stir the eggs, one by one, into the melted choco­late mix­ture. Sieve over the flour and co­coa, and stir in. Stir in half the rasp­ber­ries, scrape the mix­ture into the tray, then scat­ter over the re­main­ing rasp­ber­ries. Bake on the mid­dle shelf for 30 mins or, if you pre­fer a firmer tex­ture, for 5 mins more. Cool be­fore slic­ing into squares. Will keep in an air­tight con­tainer for up to three days. PER SERV­ING 389 kcals, fat 22g, sat­u­rates 13g, carbs 44g, sug­ars 38g, fi­bre 2g, pro­tein 5g, salt 0.4g

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