Chocolate Raspberry Balsamic Brownies

Chocolate Raspberry Balsamic Brownies

February 26, 2021

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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