Young cool nephews and beautiful nieces, are reading this blog post? as I made these Chocolate Brownies to tease you from afar.
Yes, I can hear you all 'what a mean Aunty Shaheen!'
Yeah more for me and your Uncle, but you can have some if you come on over, better be quick as they are disappearing fast.
So that its not all sugar and chocolate, l stirred some home-grown raspberries into the chocolate batter and scattered some on the top too.
There is nothing more to say, except that they are scrummy - I have already had two pieces.
Raspberry Chocolate Brownies
Makes 1 x 8 inch square tin (About 6 - 9 pieces)
140g dark chocolate
55g unsalted butter
2 medium eggs
170g golden caster sugar
1 teaspoon vanilla extract
85g plain flour
¼ teaspoon baking powder
¼ teaspoon salt
1/2 punnet of fresh raspberries
25g flaked almonds for the topping
Heat oven to Gas Mark 4.
Melt the chocolate, butter and sugar in a bain marie (or a bowl suspended over a pan of simmering water). Remove from the heat and allow to cool a little, then beat in the eggs.
Stir in the sifted flour, baking powder and salt.
Pour into the tin.
Scatter the raspberries over evenly.
Bake on middle shelf for 25 – 30 minutes, until springy in the centre but firm around the edges.
Allow to cool in tin before slicing up and serving. Adapted from Almond chocolate Brownies.
UP-DATE This recipe has been made by 3 blogger friends Scarlett at Heavenly Healer; and Lou who blogged about it on her blog Rainbow Chard; and Margaret at Homegrown Adventures at My Garden.