Ingredients
- 300g dark chocolate, chopped
- 150g butter, chopped
- 1 1/2 cups (315g) caster sugar
- 4 eggs, lightly whisked
- 1 1/4 cups (190g) plain flour
- 1/2 cup (125g) sour cream
- 180g white chocolate, chopped
- 100g milk chocolate, chopped
- 150g frozen raspberries
- Cocoa powder, to dust
Directions
Preparation: 15 min › Cook: 1hr 5min
› Ready in: 1hr 20min
1.
Preheat
oven to 160°C. Grease a square 23cm cake pan. Line the base and 2 sides of the
pan with baking paper, allowing the paper to hang over the sides of the pan.
2.
Place
the chocolate and butter in a medium saucepan over low heat. Cook, stirring,
for 5 minutes or until chocolate and butter melt and mixture is smooth. Remove
from heat and set aside for 5 minutes to cool slightly.
3.
Add
the sugar to the chocolate mixture and stir to combine. Add the eggs and stir
to combine. Add the flour and sour cream and stir until just combined. Add the
white and milk chocolate and raspberries and gently fold through the brownie
mixture. Pour into the prepared pan and bake for 1 hour or until cooked
through. Remove from oven and set aside to cool to room temperature.
4.
Dust
with cocoa powder. Use a large, serrated knife to trim the edges. Cut into 3cm
squares. Store brownies in an airtight container for up to 1 week.
Utensils
List
- Oven
- Square 23cm Cake Pan
- Baking Paper
- Medium Saucepan
- Large Serrated Knife
- Airtight Container
- Serving Plate
Ingredients
List
- Dark Chocolate
- Butter
- Caster Sugar
- Egg
- Plain Flour
- Sour Cream
- White Chocolate
- Milk Chocolate
- Raspberries
- Cocoa Powder
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