In this recipe series, we bring you recipes by Julia Toon, culinary motivator and author of the book ‘Good Eating: A Taste of Qatar’. New recipes every week, straight from Jules of the Kitchen.
Baking at home for me is always a joy, especially as I so enjoy sharing my latest bake with loved ones, family and friends. With ‘Home Baking Week’ running for this week let me entice you to go to your kitchen and ‘make and bake’ this delightful recipe for Raspberry Brownies. Sheer indulgent small chocolate squares made from a white and milk chocolate mix baked with fresh raspberries.
Makes 10 slices | Preparation time: 20 minutes | Cooking time: 45 minutes | Oven temp : 180ºC
- 400g caster sugar
- 300g butter – unsalted
- 300g white chocolate
- 5 eggs
- 30g cocoa powder
- 150g plain flour
- 200g fresh raspberries
- ½ fresh lemon – juice only
- 1 tbsp caster sugar
1. Prepare baking tin
Line a 20 cm square baking tin with non stick paper.
2. Prepare raspberry twist
Put raspberries in a small bowl and top with sugar and lemon juice. Leave to one side to steep for 30 minutes or longer.
3. Make brownie batter
Melt butter in a pan. Remove from heat and add the white chocolate, allow to slowly melt. Stir together to form a thick white sauce. Leave until cold. In a separate bowl place eggs and remaining sugar and with an electric beater whisk until pale, thick and smooth. Add the cool white chocolate and melted butter mixture. Mix well and finally add the sieved cocoa powder and flour. Fold well until smooth. Tip the raspberries into the white chocolate brownie cream, gently mixing well.
Pour the gooey batter into the paper lined baking tin and place in the oven. Bake for a good 45 minutes or until the brownie is firm to the light touch but still with a gooeyness to the texture.
5. Allow to cool
Remove from the oven and allow cooling in the tin before lifting out via the paper case, and slicing into bitesize pieces.
6. Serve and store
Take to the table with your favourite cuppa or store in an airtight container for up to 5 days.
The art to making a good brownie is to not over bake. The top always does have to have that decent ‘cracked’ appearance and the inside sticky but not runny. As our ovens all vary, my advice is to check with the toothpick or skewer 30-40 minutes into cooking and make your judgement call from here.