The best recipe and delicious family favorite #RASPBERRY #CHOCOLATE #BROWNIES
Depiction
Stunning Raspberry Chocolate Brownies produced using scratch.
Fixings
115 grams (1/2 glass or 1 stick) unsalted spread
200 grams (1 and 1/3 glass) dim chocolate, broken into pieces
100 grams (1/2 glass) caster sugar
90 grams (1/2 glass) darker sugar
1 teaspoon vanilla concentrate
3 vast eggs
70 grams (1/2 glass) plain flour
20 grams (1/4 glass) cocoa powder
125 grams (1 glass) crisp raspberries
75 grams (1/2 glass) drain chocolate chips
Guidelines
Preheat the broiler to 180 C (360 F). Oil and line a 8 inch square tin with paper heating, guaranteeing opposite sides of the paper overhang.
Add margarine and chocolate to a heatproof bowl and microwave until liquefied, blending like clockwork. Leave to cool somewhat.
Next, add the sugar and vanilla to the chocolate blend and mix. Include the eggs, each one in turn and mix once more. At that point include flour and cocoa and blend until blend is smooth.
Include crisp raspberries and chocolate chips and tenderly blend. Empty blend into arranged tin and delicately cover up the best.
Heat the brownie for around 30-35 minutes or until cooked through. It should begin to split on the edges and never again wobble in the center. Leave to cool totally before cutting into squares.
