Chocolate Dessert

Raspberry buttermilk brownies

Name: Raspberry buttermilk brownies
Yield: 12
Ingredients: 200g unsalted butter, chopped; 30g good-quality cocoa; 400g dark (70%) chocolate, chopped; 125ml sunflower oil; 250g brown sugar; 110g caster sugar; 1 tsp vanilla extract; 3 eggs; 225g plain flour; 250ml buttermilk; 1/2 tsp baking powder; 250g raspberries

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https://healthimprovements.info/recipes/raspberry-buttermilk-brownies/e4usk7mj — Raspberry buttermilk brownies

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by Phoebe Wood

May 02, 2019

Fresh raspberries are the perfect fruit to complement this rich slice.

200g unsalted butter, chopped
30g good-quality cocoa
400g dark (70%) chocolate, chopped
1/2 cup (125ml) sunflower oil
1 firmly packed cup (250g) brown sugar
1/2 cup (110g) caster sugar
1 tsp vanilla extract
3 eggs
1 1/2 cups (225g) plain flour, sifted
1 cup (250ml) buttermilk
1/2 tsp baking powder
250g raspberries

Method

1.

Preheat oven to 160°C. Grease base and sides of a 20cm x 30cm lamington pan and line with baking paper.
2.

Place butter, cocoa, chocolate and oil in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water). Stir until melted and smooth, then set aside to cool.
3.

Place sugars, vanilla and eggs in a bowl and whisk to combine. Fold in flour, buttermilk, baking powder and 1/2 tsp salt flakes, then beat in melted chocolate mixture. Fold in half the raspberries.
4.

Spread batter into prepared pan and top with remaining 125g raspberries. Bake for 1 hour 30 minutes or until set with a fudgy centre. Cool brownies completely in pan, then chill for 30 minutes. Slice to serve.