Sunday, 12 October 2014

Raspberry and Walnut Choc-a-lot Brownie

This is the naughtiest thing I've ever baked.
Makes 24 portions...or, well, anything from 1 to 24 portions...Depending on how generous you're feeling.

250g unsalted butter
200g plain chocolate (70% min. cocoa solids)
100g milk chocolate (30% min. coca solids)
200g dark brown muscovado sugar
100g light soft brown sugar
100g golden caster sugar
4 medium free-range eggs
175g plain flour
25g cocoa powder
100g walnuts, chopped
300g fresh raspberries
a couple of tablespoons of mixed nuts and seeds

Pre-heat the oven to gas mark 5.
Line the base of a 20 x 23cm 1inch deep baking tin.
In a deep saucepan place the butter.  Add the chocolate on top, broken up in to little pieces, then all the sugars.  Place the pan over a low heat until melted, smooth and glossy.
Whilst the chocolate, butter and sugar mix is melting, crack the eggs into a bowl and, if you have one, beat them with an electric mixer until pale and at least doubled in size - this may take 10 minutes or so.
Turn the mixer down low and slowly pour the melted chocolate mixture into the eggs.  Beat on this low setting for a few minutes until it is all combined and shiny.

Turn of the mixer (and remove from it's stand if it is in one).  Sift in a little of the flour in to the mixture and fold in until combined.  Sift in the remainder of the flour and cocoa and fold in until completely combined.  Remember that sometimes flour makes little pockets for itself in mixtures like this so cut through it a few times to make sure you've got them all.
Add the chopped walnuts and half the fresh raspberries and fold these in.

Pour the entire mixture in to a lined 20x23cm baking tin and spread out with a spatula.
Distribute the remainder of the raspberries across the top of the chocolate slab and then sprinkle with the mixed nuts and seeds.
Place in the top of the oven for 35-40mins until crispy on top but gooey in the middle.  The skewer test won't work on this one because it should be gooey in the middle.
Remove from the over and place on a cooling try for 10 minutes in its tray.
Transfer the lined bake onto the cooking rack and wait until completely cooled before serving.
If saving any for another day (ha! that would be lucky) then cut in to portions and store these in the fridge.

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