The richness of chocolate combines with the sweetness of raspberries, to create a wonderful flavour combination. The addition of macadamia nuts gives an extra crunchy texture.
- 125 g / 4 oz butter, chopped
- 200 g / 6 ½ oz eating chocolate
- 165 g / 5 ½ oz / ¾ cup caster sugar
- 2 eggs, light beaten
- 110 g / 3 ½ oz / ¾ cup plain / all-purpose flour
- 75 g / 2 ½ oz / ½ cup self raising flour
- 100 g / 3 ½ oz eating chocolate, chopped, extra
- ½ cup macadamias, toasted, chopped coarsely
- 150 g / 5 oz fresh or frozen raspberries
- 1 tablespoon icing sugar
Before you begin baking you need to toast the macadamias. Spread them on a baking tray and cook in a moderate oven, about 180oC / 350oF for 5 minutes. Allow them to cool and then chop into smaller pieces.
Lightly grease a 23 cm / 9 inch square slab tin then line the base and sides with baking or parchment paper, extending the paper over two sides. This will allow you to easily remove the brownies after baking.
Put the butter and 200 g / 6 ½ oz of the chocolate in a heatproof bowl which is then set over a pan of lightly simmering water.
The water should be just at simmering point. Make sure the bowl doesn’t touch the water and no steam is allowed to get into the bowl.
Stir the chocolate and butter together until they have melted. The mixture should be smooth and creamy. Remove the bowl and leave the mixture to cool until warm.
Sift the flours together and fold into the mixture. Lightly beat the eggs and add, together with the sugar, extra chocolate and macadamia nuts. Add the raspberries. Stir all the ingredients together until just combined.
You may use fresh or frozen raspberries, but if you are using frozen raspberries, it is better if they remain frozen as they will mix better.
Spoon the mixture into the brownie tin, making sure it extends to the sides and the corners. Smooth over the top with the back of the spoon.
Bake in a moderate oven, 180oC / 350oF for 40 minutes. The brownies are ready when firm to the touch. Remove from the oven and allow to cool in the pan.
When cool lift the brownies out of the tin using the overlapping baking paper.
To serve, cut the brownies into nine squares, then in half diagonally to form 18 triangles. Dust with icing sugar and enjoy.