Chocolate Raspberry Balsamic Brownies
- 120 grams unsalted butter
- 200 grams dark chocolate, shaved or buttons
- 100 grams caster sugar
- 100 grams brown sugar
- 2 Tbsp Tweed Real Food Wild Raspberry Splash Balsamic Vinegar
- 3 eggs
- 1/2 cup plain flour
- 1/4 cup cocoa powder
- 1 cup raspberries, fresh or frozen (defrosted)
- 1/2 cup of chocolate chips, dark or milk
Preheat oven to 170 degrees.
Grease and line an 8-inch square tin with paper baking, ensuring two sides of the paper overhang.
Add butter and chocolate to a heatproof bowl and microwave until melted, stirring every 30 seconds. Leave to cool slightly.
Add sugars to the mixture and stir.
Add the eggs, one at a time and stir again.
Then add flour and cocoa and stir until mixture is smooth.
Add raspberries, 2 Tbsp Wild Raspberry Splash Balsamic Vinegar and chocolate chips and gently fold to combine.
Pour mixture into the prepared tin, very gently smooth over the top and press a few raspberries into top layer.
Bake the brownie for about 30-35 minutes or until cooked through.
It should start to crack on the edges and no longer wobble in the middle.
Leave to cool completely before cutting into squares.
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