Raspberries and chocolate are the perfect combination and I think one does not need much to convince. Today, therefore, extremely chocolate, not too sweet, broken raspberries – brownies. Who has not had a chance to eat this kind of dough, necessarily try to. Severe, viscous, addictive. But for the time to meet the need of chocolate for a long time. The great advantage is, that we make it very hastily. I recommend a very!
Recipe found on przesłodkim and beautiful blog Cake Time, with my minor modifications.
- 200g butter
- 300g dark chocolate
- 25g cocoa
- 3 eggs
- 200g of sugar
- 110g flour
- 1 a teaspoon of coffee dissolved in 2 tablespoons hot water
- 1/2 teaspoons of baking powder
- 2 teaspoon vanilla extract
- pinch of salt
- ca. 300g raspberries
In a saucepan melt the butter in small pieces of broken dark chocolate. leave to cool. In a bowl sift flour with baking powder and cocoa. Whisk eggs with sugar for a light and fluffy. For the egg, add chocolate and mix. Then add flour, vanilla extract, coffee and mix thoroughly all.
The form with dimensions of 25x25cm baking parchment paper. Put the chocolate mass to. The trust put raspberries, slight pressure.
Bake at 170 ° C for 45 minutes or until, when the stick driven into moist crumbs remain only (the cake is moist, So stick will never dry, but can not be stuck with the raw dough). Remove from the oven, cool, before giving the best chill in the refrigerator. Keep refrigerated. Remove the 10 – 15 minutes before serving.
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