Selasa, 12 Agustus 2008

Chocolate Brownie with Raspberries



How many chocoholics are out there? Hands up, please!? Well, I thought as much. If you like chocolate as much as I do, here's a recipe for you. It's adapted from Sue Lawrence's lovely cookbook "Sue Lawrence's Scottish Kitchen: Over 100 Modern Recipes Using Traditional Ingredients" (UK link/US link), but I've reduced the sugar content by one-fifth with no ill-effect to the texture, but your hips - and tastebuds - will thank you for that, trust me. You'll get a moist and flavoursome chocolate brownie with sweet-tart raspberry spots throughout.

Raspberries are one fruit/berry that really thrive in the cool and humid Scottish climate, so various raspberry desserts abound in Scottish cookbooks (think of cranachan, the traditional Scottish oat-raspberry-whisky concoction; more recent and prettier picture here). Luckily, raspberries also love Estonian climate - and my mum's garden - so I can easily access these lovely sweet-tart berries here.

My dear K. thought these were too chocolatey (what's that???), but my friends all helped themselves to a (large) second piece :)

Chocolate Brownies with Raspberries
(Šokolaadiruudud vaarikatega)
Makes 16 squares

350 g dark chocolate (55-60%), broken into pieces
250 g unsalted butter, cut into cubes
3 large eggs
200 g soft dark brown sugar (muscovado)
100 g plain/all-purpose flour, sifted
1 tsp baking powder
a pinch of salt
300 g raspberries (can be frozen, do not de-freeze!)

Place chocolate and butter in a small heavy-based saucepan and heat over a low heat, stirring occasionally, until almost melted. Remove from the heat when just small pieces of chocolate remain (the chocolate will continue softening) - take care not to burn the chocolate! Cool a little.
Whisk the eggs until thick and pale foam forms, then add sugar in three batches, still whisking. Fold into the cooled chocolate-butter mixture, then stir in the flour, baking powder and salt.
Butter a 23 cm square brownie pan.
Spread half of the chocolate batter into the pan, then scatter raspberries over and top with the rest of the batter.
Bake in a preheated 170 C oven for about 40 minutes, until the cake looks baked on top. Test for doneness with a wooden toothpick - the brownie cake is done, when the toothpick remains just a little bit moist.
Remove from the oven and cool on a metal rack for about 20 minutes.
Cut into squares (4x4 seems to work well, considering the intense chocolate flavour), but let cool completely in the cake pan before removing.

Other brownie posts on Nami-nami:
Chocolate Brownies with Walnuts Recipe (January 2008)


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