So, we are still waiting for Baby Squirrel to make an appearance…
Yesterday I was 2 days overdue, and felt the urge for some comfort food… what better than a super indulgent, moist and fudgy chocolate brownie!
I love chocolate, and there are days when I just can’t decide if I want dark, milk or white, so triple chocolate seems like the perfect solution. The addition of raspberries cuts through the richness of the chocolate nicely and, for me, chocolate and raspberry is a winning flavour combination, which I have enjoyed before with the Heavenly Chocolate & Raspberry Cake.
Everyone, keep your fingers crossed that these indulgent brownies give Baby Squirrel a little nudge to get a move on, as we can’t wait to meet him/her!
Preheat the oven to 170°C.
Grease and line a 20cm x 30cm baking tray with baking parchment.
Break up the dark and milk chocolate into small pieces and put in a pan along with the butter and sugar and gently melt, stirring occasionally with a wooden spoon.
Remove from the heat, and allow to cool to room temperature.
Stir in the beaten eggs, one by one, into the melted chocolate mixture.
Sieve over the flour and cocoa, and stir in.
Fold in the raspberries, and then the white chocolate chips/chunks and pour into the prepared baking tray.
Bake on the middle shelf for 25 – 30 minutes.
I like my brownies to be a moist/fudgy consistency, so 25 minutes was about right for me.
Stick a toothpick or a skewer into the center of the pan. There should be moist crumbs clinging to the toothpick when removed. If you see smears of raw batter, keep baking.
Allow to cool to room temperature, and then drizzle with the melted white chocolate.
Pop in the fridge for 30 minutes to 1 hour to allow the white chocolate drizzle to set, and then cut into squares.
Store in an airtight container for up to 3 days.