recipe: choc-berry brownies
Speak the language of love with a hefty dose of chocolate...
8oz/200g dark chocolate, broken into chunks
4oz/100g milk chocolate, broken into chunks
10oz/250g Kerrygold spreadable butter
16oz/400g soft light brown sugar
4 large eggs
6oz/150g plain flour
2oz/50g cocoa powder
10 mins prep, 30 mins in the oven
How to make it
- Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking 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.
- 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, spoon into the tin, then scatter over the remaining raspberries.
- Bake on the middle shelf for 30 minutes or, if you prefer a firmer texture, for 5 minutes more. Cool then sprinkle with icing sugar before slicing into squares. Store in an airtight container for up to 3 days.