Cherry and Raspberry Chocolate Brownies
Serves: 4
Preparation: 10 minutes
Cooking Time: 15 minutes
Ingredients
- 120g unsalted butter, softened
- 170g caster sugar
- 2 The Co-operative free-range eggs
- 40g The Co-operative fair-trade dark chocolate, finely chopped
- 50g fresh raspberries
- 50g cherries, stoned and cut into quarters
- 1tsp vanilla extract
- 1tsp baking powder
- 55g plain flour
- 50g cocoa powder
- For the chocolate sauce
- 100g The Co-operative fair-trade dark chocolate
- 2tbsp semi-skimmed milk
Method
-
Pre-heat your oven to 18O°C / gas 4 (Fan assisted oven 160 - 165°C).
-
Line and grease a 15cm square cake tin with non stick parchment paper.
-
In a large mixing bowl cream the butter, vanilla and sugar until light and fluffy. Beat the eggs in one at a time with a teaspoon of the flour.
-
Next sieve in the flour, baking powder and cocoa powder. Scatter in the raspberries, cherries and chopped chocolate. Gently fold all the ingredients together so you have a smooth batter.
-
Pour the batter into the prepared cake tin and bake for 35-40 minutes. The centre should be quite gooey. Cool in the tin for 15 minutes then lift out using the parchment paper onto a cooling rack and leave to cool completely.
-
Once cooled, cut into 8 squares. When ready to serve simply make your chocolate sauce by placing the chocolate and milk in a microwavable bowl and cook for 30 seconds, stir and cook for a further 30 seconds.
- Place a piece of chocolate brownie on a serving plate, drizzle over the chocolate sauce and serve with a spoonful of The Co-operative ice cream.
