Chocolate Raspberry Brownies
30 min 
18 
Rich Chocolate Raspberry Brownies oozing with a hint of coffee – the perfect combination for a winning brownie recipe.
This recipe was created for Food Thoughts by James Hillery and uses Food Thoughts Luxury Dark Chocolate Chips and Food Thoughts Organic Cocoa Powder. James is a self-confessed baking and coffee addict was was one of the bakers in Series 8 of the The Great British Bake Off (GBBO). These Chocolate Raspberry Brownies are simple, yet filled with a powerful chocolateness that balances perfectly with the tanginess of the fresh raspberries. You can serve them as a desert by adding a scoop of vanilla ice cream and some raspberry coulis or have a little square every time you pass by the brownies stand!
You will need
- 175g light brown sugar
- 200g caster sugar
- 225g butter
- 1 shot espresso
- 1tsp vanilla extract
- 150g Food Thoughts Luxury Dark Chocolate Chips
- 3 eggs (beaten)
- 125g plain flour
- 75g Food Thoughts Cocoa Powder
- 200g raspberries
Method
Preheat the oven to 200°C/180°C fan.
Line a 20 x 30cm brownie tin with baking parchment.
In a large saucepan add the sugars, butter, vanilla and coffee, on a medium heat. Stir until the butter has melted and the sugar has fully dissolved. About 5 mins. Remove from the heat.
Add the melted dark chocolate cacao melts to the sugar and butter mixture and stir until it is completely combined. Leave to cool to room temperature.
When the mixture is cool, whisk in the eggs. Add the flour and cocoa powder and mix until just combined.
Gently stir in 150g of the raspberries.
Pour the mixture into the prepared tin and sprinkle over the remaining raspberries.
Bake for 20–25 minutes or until the top slightly cracks.
Cut into squares.
