This American classic is one of the easiest sweet treats to make.
The recipe could be written in one sentence: melt butter and chocolate, whisk eggs and sugar, combine, fold in flour and bake.
The most delicious brownies I’ve ever had were made by Scottish food writer Sue Lawrence; they contained fresh raspberries and inspired this recipe.
Frozen raspberries won’t work, they’re too moist, so if fresh aren’t available just leave them out, or add some nuts instead – hazelnuts, walnuts and macadamias all work well.
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Makes: 15 pieces
Ingredients
200g salted butter
200g dark chocolate
4 eggs
2/3 cup light brown sugar
125g raspberries
2/3 cup plain flour, sifted
Method
Preheat oven to 180°C.
Grease and line a 20cm x 30cm baking pan.
Place butter in a small saucepan over medium heat. When half melted, add chocolate, remove from heat and stir until just smooth. Set aside to cool.
Meanwhile, whisk eggs and sugar together for a few minutes, until creamy.
Fold in chocolate mixture and raspberries (it doesn’t matter if they get a little squashed).
Fold in flour and pour into the pan.
Bake for 20-25 minutes, until a wooden skewer inserted comes out almost clean (there’ll be a little cake clinging to it).
Remove from oven, place pan on a wire rack to cool then refrigerate until cold.
Cut into squares and serve.
You’ll find a print-friendly version of this recipe here as well as a step-by-step video of peach cobbler, another American classic.
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