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Raspberry and walnut chocolate brownies

Holly-Cooks-Raspberry-and-walnut-chocolate-brownies-with-baking-tray-550

The sweet, dark hit of chocolate and the tart fruity tang of raspberries gives these brownies a flavour that is hard to beat. And you can also add chopped walnuts to give texture as well as an added nutty taste. Cooking raw fruit in a cake bake is not always easy as the fruit will leak moisture and interfere with the necessarily exact measurements of flour, sugar, eggs, etc. I therefore approached this recipe with caution. I tried it first with blueberries but this fruit tended to disappear in the cooking process, along with its flavour. Raspberries proved to be the answer as this berry survives baking, retains its beautiful colour and its tangy taste remains strong enough for the chocolate. What’s more, cooking with raspberries does not upset the essential mix.

Holly-Cooks-Raspberry-and-walnut-chocolate-brownies

This is essentially Jamie Oliver’s recipe for chocolate brownies, but with me adding raspberries and walnuts. Jamie’s recipe is spot on, not least because the brownies leave the oven slightly undercooked and, after cooling in the tin, they remain squidgy in the middle. Perfection. The brownies also store well, particularly if separated and layered on baking paper and kept in an air tight container.

My Mum serves Jamie’s brownies with fresh blueberries on the side and icing sugar on the top and they are always a big hit as a pudding.

Raspberry and walnut chocolate brownies

250g unsalted butter
200g dark chocolate
80g cocoa powder, sifted
65g plain flour, sifted
1 tsp baking powder
250g fresh raspberries
100g walnuts, roughly chopped
360g caster sugar
4 large eggs, beaten

22cm/9” x 27½cm/11” baking tin
baking paper

Serves 8 or more

1. Preheat the oven to 180°C/160°C fan/350°F/gas mark 4. Line the baking tin with baking paper. Melt the butter and chocolate together in a glass bowl placed on a pan of simmering water.
2. In a separate bowl, mix together the cocoa, flour, baking powder and sugar. Add the melted butter and chocolate and stir this combination well. Then fold in the raspberries and chopped nuts. Finally add the eggs and gently fold again until everything is fully mixed.
3. Pour into the lined baking tray and place in the oven. Remove after 25-minutes and the inside of the brownie should still be a little gooey – don’t expect a skewer to come out clean like it must in sponge cake baking.
4. Leave in the tray to cool and then cut up and serve.

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One thought on “Raspberry and walnut chocolate brownies

  1. I ve never written a comment but wanted to let you know that this recipe with the substitution of matzo cake meal for the flour makes fantastic kosher for passover brownies. I think maybe a couple tablespoons less of sugar would actually make these taste even more chocolate rich. I sprinkled the top generously with chopped walnuts as I find that combination irresistible. Definitely a keeper for any and all occasions.

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