Quite a few years ago when I was living in London, I discovered just how easy brownies were to make, so I set about finding the ultimate, decadent, dark chocolate brownie recipe. I tried out many many recipes (much to my then flatmates delight), and eventually settled on two, essentially one had chocolate chunks and one didn’t.
The perfect brownie I was looking for had a glossy top crust and was moist and soft on the inside. It couldn’t be too cakey or too fudgey, and it had to have the perfect melt in the mouth texture. Finally, it had to actually taste like chocolate, not just sugary sweetness.
Over time these recipes were slowly adapted and eventually morphed into one ultimate dark chocolate brownie recipe. More recently I adapted it to include alternative ingredients making it dairy, gluten and refined sugar free (depending on the type of chocolate you use), while ensuring that it still tasted exactly the same as the original recipe!
This final version has raspberries added because their sweet tartness perfectly balances the rich chocolate flavour. I also think they make the brownie look much prettier and very festive, making this a great recipe for special occasions such as Valentine’s day or Christmas!
These brownies MUST be eaten at room temperature to ensure you get the true melt-in-mouth experience. They will keep well in or out of the fridge in a sealed container for up to 2 weeks. In hot weather I recommend storing them in the fridge and bringing them to room temperature half an hour before serving. They’re also fantastic when heated gently and served as a dessert with your favourite yoghurt or ice cream.
Decadent Dark Chocolate & Raspberry Brownie
Makes: 24 pieces
Prep time: 20 minutes Bake time: 45 minutes
325g dark chocolate (I use 62% cacao solids with no milk products)
200g coconut oil
2g sea salt
1 Tbsp espresso coffee (or 1 Tbsp instant coffee mixed with 1 Tbsp cold water)
240g coconut sugar
1 tsp baking powder (gluten free)
60g rice flour
200g frozen organic raspberries
Preheat oven to 160ºC and line a baking tin with baking paper. This recipe fits well in a rectangular 23cm x 32cm tin.
Break up the chocolate and place in a heat proof bowl along with the coconut oil, salt and coffee. Place the bowl over a pan of simmering water ensuring the bowl isn’t touching the water. Stir occasionally until melted.
Meanwhile, place the eggs and coconut sugar in a mixing bowl and beat (either with an electric handheld beater or in a bench top mixer) until they become pale and frothy, approximately 10 minutes. This beating time ensures you will have a nice glossy top to the brownies.
When the chocolate mixture has melted, slowly add it to the egg mixture and stir well. Sift the rice flour, cornflour and baking powder together and stir into the mixture.
Pour the mixture into the prepared pan and spread evenly. Sprinkle the frozen raspberries over top and gently press into the mixture.
Place brownie in the centre of the oven and bake for 45 minutes or until a knife comes out clean. The brownie should have risen slightly and have a nice glossy top.
Allow to cool on a rack and then cut into desired shapes.
Frozen raspberries are best used in this recipe to ensure they don’t burn during baking.