It's been far too long since I did a baking post, but these brownies are seriously worth the wait. What with my little adventures into healthy eating at the beginning of the year - which only lasted a few weeks really - I've not really been getting my bake on, but I'm making up for it now.
Chocolate and raspberries together is one of my absolute favourite combinations so as soon as I saw this recipe I knew that I had to make it. It's touted as being a 'best ever' brownies recipe - it's actually the first time I've made brownies from scratch, so I don't have much to compare it to, but the end result is a chocolatey, fruity, squidgey amazingness. They're super chocolatey but you can also really taste the raspberries.
I used a Good Food recipe which you can find here and I didn't change anything - I usually like to adapt recipes a bit but as I'm new to brownie making I didn't want to risk it. Lots of people commented on the recipe to say the cooking time wasn't long enough to cook the middle of the brownies so I left these in the oven for some extra time but it was tough to do that without the edges beginning to burn. If I made these again I'd probably cook them on a lower heat for a bit longer to get the middle a little bit more set without any burning. That said though, I think these are supposed to be gooey brownies - they'd be particularly immense served warm with ice cream.
I made double of the recipe and cut it into fairly small chunks to take into my office to cheer up everybody's day. Cutting the brownies up was the hardest and messiest task - because they're a gooey brownie they make one heck of a mess when you try to cut them up, but they're so yummy it's worth the clean up.
Let me know if you make this and how they turn out!