I’ve passed a significant mothering milestone: I baked for the school fund raiser. I’m a little bit proud of myself … don’t tell anyone that these brownies are super easy to make.
125g unsalted butter
200g dark chocolate melts
1 tsp vanilla essence
1 cup caster sugar
1 cup plain flour
1 tsp baking powder
1 cup frozen raspberries
Preheat oven to 180°C and grease then line a 20cm x 31cm baking tray with baking paper.
In a small saucepan melt butter and chocolate over a low heat (or microwave gently).
Once melted (but not so hot as to cook the eggs), add eggs and vanilla essence and beat to combine.
Add sugar, flour and baking powder, stir well to combine.
Add the raspberries and gently mix through, then pour into the baking tray.
Bake for 30 minutes. Ideally your brownie will have a crackling top with a fudgy middle.
Remove from oven and let cool for 15 mins in the tin before cutting into portions and leaving to cool on the rack.
I don’t bother with dusting with icing sugar, when you are eating something this yummy, you don’t need to be worrying about making a mess.