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 Choc Berry 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 and Rasperry Chocolate Balsamic 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 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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