Maria, the lovely Californian lady who works as one of the managers of the Healthy Life Centre‘s rooms where I teach weekly Yoga classes, made these delicious brownies for a MacMillan charity event last year. What made the brownies so memorable was the tangy flavour and moistness of fresh raspberries. I asked her if she could teach me how to make them and she kindly invited me to bake at her kitchen. It was a fun day and I had the opportunity to get to know Maria more. She loves birds and they love her, we could see them flying outside the kitchen window. Apart from working as a manager at the HLC she is an artist (now we understand why there are always stunningly colourful flowers in the Yoga room). Her paintings have a fascinating dreamlike quality; you can see her work (and her world) here.
Back to the recipe, I strongly recommend to use the best quality dark chocolate you can find. Enjoy! Makes 8 chunky brownies
220 dark chocolate
125 butter chopped
40gr cocoa powder, sifted
200gr caster sugar
125g plain flour, sifted
1tsp baking powder 3 eggs beaten
1 tsp vanilla extract 200gr fresh raspberries
Icing sugar to serve
- Preheat the oven to 180ºC (355F) Grease and line a baking pan with baking paper.
- Place the chocolate and butter in a heatproof bowl and hold over a saucepan of simmering water, making sure the bottom of the bowl does not touch the water. Stir until the chocolate mixture is smooth.
- In a separated bowl combine the cocoa, sugar, flour and baking powder. Stir into the chocolate mixture and combine well.
- Add the beaten eggs and vanilla extract and with an electric beater beat until the mixture thickens. Add the raspberries and gently fold through with a metal spoon.
- Pour the sticky mixture into the prepared baking pan and bake for 25-30mins or until set around the edges. The brownie should be spriny to touch but slightly wobbly in the centre.
- Remove from oven and allow to cool in the tin for 15-20 minutes. Lift the brownie out of the tin and transfer the board.
- With a sieve, sprinkle with icing sugar. Cut into squares and serve warm.