About this recipe:For chocoholics this is a truly indulgent affair, and combined with a gorge of fresh summer fruit in the form of juicy raspberries it's brilliant. A fantastic marriage of flavours. The brownie should be shiny and cracked on top, hiding the heavenly soft centre which any brownie lover craves.
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Method Prep:30min › Cook:30min › Ready in:1hr
Heat the oven to 160 C / Gas 2 1/2. Grease a 22x22x5cm brownie tin and line with two strips of baking parchment, letting the sides hang over the edge to make removing the brownies easier.
Firstly, place raspberries in a blender and puree. Add icing sugar to sweeten to taste. Pass the mixture through a sieve to remove the seeds. Set aside.
Place butter in a saucepan and melt over a medium heat until it turns brown and develops a nutty aroma. Set aside to cool. Using an electric hand mixer, beat together the caster sugar, muscovado sugar and eggs until thick and glossy. The ribbon of batter should be visible on the surface for several seconds when you lift up the whisk. Beat in vanilla extract and the browned butter.
Sift cocoa powder and plain flour into a separate bowl. Gently fold this into the egg mixture with a spatula. Scrape about half of the mixture into the prepared tin, then spoon dollops of the raspberry puree on top. Scrape the rest of the brownie mix on top, and stir the mixture slightly to create a marble effect.
Place in the oven for about 25 minutes, or until a toothpick comes out of the middle of the brownies with a few moist crumbs attached.
This is my third time making these and they are totally addictive! I doubled the recipe this time, used frozen raspberries and about 100g less sugar - the natural sweetness of the raspberries comes through beautifully. - 13 Feb 2014