Joshua’s Dark Chocolate and Raspberry Brownie
An utterly decadent and delicious brownie served on it’s own or with a generous scoop of your favourite Joshua’s flavour.
Makes 9 large pieces of brownie
100g flour standard
160g melted butter
330g white sugar
1/2 tsp vanilla extract
1 tsp baking powder
80g chopped milk chocolate pieces
100g whole frozen raspberries
Preheat oven to 160°C
Line a large baking tin/roasting dish approx 18cm x 28.5cm.
In a large bowl beat the melted butter with the cocoa using an electric mixer. Add the eggs, sugar and vanilla, and whiz with the electric mixer for 3-4 mins until the mixture begins to whip up in volume (about double in size).
Using a wooden spoon or rubber spatula, mix in the chocolate pieces. Sift the flour and baking powder into the bowl and fold them together. Fold through the whole frozen raspberries being careful not to break up the raspberries too much.
Pour into a lined baking tin; give it a gentle shake to even out the mixture.
Bake in the oven at 160°C for about 1 hour or until an inserted skewer comes out clean. Leave to cool for about 10 mins. Then turn out onto a wire rack to cool completely.
Cut and enjoy with a scoop of your favourite Joshua’s Ice cream.