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Chocolate raspberry brownie
Steve Hodge whips up these decadent and chewy brownies that are perfect for any day of the week.
YIELDS
6
TO
8
Ingredients
Brownies
- 3/4 cup (120 g) all-purpose flour
- 1/3 cup (40 g) Dutch-process cocoa powder
- 1/2 teaspoon baking powder
- 1/2 teaspoon kosher salt
- 3/4 cup (175 g) butter, room temperature
- 2 cups (400 g) granulated sugar
- 2 large eggs, room temperature
- 2 large egg yolks
- 6.7 oz (190 g) dark chocolate, chopped
- 6 oz (170 g) frozen raspberries, roughly chopped
Icing
- 1 cup (125 g) icing sugar
- 2 tablespoons (30 g) unsalted butter, room temperature
- 1 tablespoon (8 g) Dutch-process cocoa powder
- 3 tablespoons (45 ml) whole milk, hot
- 1 teaspoon vanilla extract
Directions
- Preheat the oven to 350°F. Line a 9- by 13-inch baking pan with parchment paper.
Brownies
- Sift the flour, cocoa powder and baking powder into a bowl, then add the salt. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugar until fluffy. Add the eggs and egg yolks. Cream on high speed until thoroughly combined, light and fluffy.
- Reduce the mixer speed to low and slowly add the dry ingredients. Mix until fully incorporated. Fold in the chocolate and frozen raspberries using a spatula.
- Pour the batter into the lined pan and bake for 40 to 45 minutes, until a skewer inserted in the center comes out clean.
Icing
- Combine the icing sugar, butter, cocoa powder, hot milk, and vanilla in the stand mixer fitted with the paddle attachment. Beat until the mixture becomes soft and creamy.
- When the brownie mixture is cooked, spread the icing all over the top while it is still warm. Let cool completely, then cut into 24 squares. Enjoy!
