Raspberry and chocolate brownie


  • 30g butter
  • 250g dark chocolate, broken into pieces
  • 80g butter, softened
  • 1 cup brown sugar, firmly packed
  • 2 eggs, lightly beaten
  • 1/2 cup plain flour
  • 1/3 cup buttermilk
  • 1/2 cup frozen raspberries


  1. Preheat the oven to 180C and line a 20cm x 20cm baking tray with baking paper.
  2. Melt 30g of butter in a saucepan with the chocolate and stir over a low heat until almost melted. Remove from heat.
  3. Using hand beaters, cream 80g butter and sugar until light and creamy.  Ad eggs and beat until combined. Add flour, chocolate mixture, sour cream and raspberries and fold through.
  4. Pour into the baking tray and cook in the oven for about 45 minutes, or until a skewer inserted into the cake comes out clean.
  5. Serve with cream and extra raspberries, if desired.

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