The Lainey Blog

Brownies are always a winner in my opinion. Birthday party? Brownies. Movie night? Brownies. Car broke down? Brownies! Pronto!

This recipe came about when preparing an end-of-summer get together with friends. 10 adults and 14 kids to be precise. There would be plenty of food to go around between homemade pizza’s (in the new pizza oven no less..), chilli, nachos, guac, salads & miscellaneous finger food, but we really needed a dessert. Something that preferably did not require cutlery..

I perused through my trustee Nigella Express cookbook and found a delicious, quick & easy brownie recipe. Trouble was, the recipe called for walnuts & ground almonds, and with two children suffering with a nut allergy, that really wasn’t going to happen.

So, I improvised. And as is quite often the case with such matters, the result was heavenly!

Light, decadent and simply delicious!

Ingredients

• 225g Dark Chocolate, 70% cocoa
• 225g Butter
• 200g Caster Sugar
• 3 Large Eggs
• 2 tsp vanilla extract
• 150g Self-Raising Flour
• 180g Chunky White Chocolate bar, chopped
• 125g frozen Raspberries

Method

1. Preheat oven to 170°C/340°F. In a heavy based pan, gently melt chocolate and butter together.
2. Remove saucepan from heat and add sugar & vanilla and mix.
3. Allow to cool slightly and then beat eggs into mixture, followed by flour.
4. Add white chocolate and raspberries to brownie mix and fold in gently.
5. Spread brownie mix into a lined baking baking tin and bake for 25-30 minutes.

This can make between 16-30 squares depending on how you cut the baked brownie!

Enjoy!

Best kept in the fridge if leaving overnight. Can be enjoyed cold, hot or at room temperature.

I must warn you though, these brownies won’t stick around forever so do make sure you get some before you decide to share!

Lainey 😉