Rachel in the Kitchen: Raspberry Ripple Brownies
Its been a while since I shared a recipe here so in celebration of my mate Row’s birthday, I decided to surprise her with a little gluten-free baking (she’s a glutenite).
There are hundreds, scratch that, thousands of brownie recipes on the internet and I must say, I make a pretty mean brownie, but I wanted to change it up a little. Add a little pizazz, like brownies with jazz hands. This is how I came up with the Raspberry Ripple Brownies and boy am I glad I did!
This recipe makes 16 good size brownies that will keep for roughly a week in an air tight container.
– 200g unsalted butter
– 200g plain flour (I used gluten free)
– 30g cocoa powder
– 200g white chocolate
– 200g milk chocolate
– 100g golden caster sugar
– baking powder (I used gluten free)
– 2 large eggs
– 150g raspberries
– 2 mixing bowls (preferably glass), 2 saucepans, 1 chopping board, 1 sharp knife, 1 or 2 tins (I used round cake tins with removable bases), greaseproof paper (optional – I use butter).
First you need to place 100g of diced butter into each glass bowl. In one add 100g of white chocolate (broken into small chunks) and in the other 100g of milk chocolate. Place each bowl over a pan of boiling water so that the chocolate and butter melts together. Stir as you go to get an even consistency.
**side note: a lot of recipes will tell you that you need really good quality chocolate. Personally, I think that’s rubbish I get the supermarket value brands and it still tastes damn good and saves you a pretty penny!
While you’re waiting for them to cool you can grease your brownie tin, I’m using two cake tins with removal bases (easier to remove once cooked). You can also use greaseproof paper instead, I just prefer this method.
Once completely melted, take the bowls off the heat and set to one side to cool. After a few minutes, to the white chocolate mixture add 100g plain flour (sifted), 1 tsp baking powder, 50g golden caster sugar,1 tsp vanilla extract, 1 large egg, mixing thoroughly as you add each ingredient.
To the milk chocolate mixture sieve in 100g plain flour, 1 tsp baking powder, 50g golden caster sugar, 30g cocoa powder, 1 large egg. Don’t forget to keep mixing! You want to aim to get both mixtures of a similar consistency.
Next, chop up both the remaining 100g of white and milk chocolate.
Add the chucks to the relevant chocolate mixture.
Time to tin up! If you’re using two tins like me, split the mixture equally half and half in each. If using one, have at it and chuck it all in!
This is where the raspberries come in.
This is the fun part! Stir the two mixtures together gently to create a swirling pattern and evenly distributing the raspberries.
Om nom nom chocolatey goodness.
Pop them into the oven at a low temperature (the numbers on my oven dial have rubbed off) so if I had to guess I’d say 170 degrees C for 25-30 minutes (keep an eye on them).
Licking the spoon once baked goods are in the oven is not to be frowned upon but considered a necessary step in the process. #baking
— Rachel Stockey (@racheltrieslife) November 6, 2014
Roughly 25 minutes later you will have something that looks a little like this…
So, that’s my own little twist on a brownie, if you try it let me know how you like it!
Do you know any other interesting brownie recipes I can try?