Chocolate Raspberry Brownies
Joel FerenIngredients:
Makes 8 Brownies
- ½ cup Ensure chocolate powder
- 3 eggs
- ¼ cup caster sugar
- 200g dark chocolate
- ¾ cup plain flour
- ½ tsp baking powder
- ¾ cup extra virgin olive oil
- 1 tsp vanilla extract
- 1 tbsp. cocoa powder
- ½ cup dark chocolate chips
- 1½ cups raspberries
Method:
- Preheat the oven to 150°C (fan-forced).
- Grease base and sides of a 26cm x 20cm baking tin with olive oil spray and line with baking paper.
- In a large mixing bowl beat eggs for 2 minutes with an electric beater. Slowly add the sugar and beat for a further 3-4 minutes until the mixture becomes thick and glossy.
- Place the dark chocolate in a microwave-safe bowl and microwave on a medium setting for 2 minutes.
- Sift the flour, cocoa powder and baking powder into egg mixture. Add the melted chocolate, vanilla extract and oil.
- Gently fold the Ensure powder, 1 cup of raspberries and chocolate chips through the mixture.
- Pour the batter into the prepared baking tin and top with remaining raspberries. Gently press each raspberry into the mixture.
- Bake for 30 minutes or until a skewer comes out clean.
- Set aside to cool in the tin for 5 minutes before transferring to a wire rack.
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