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Chocolate raspberry brownies
A wickedly indulgent brownie dotted with pops of zingy fresh raspberries. Swap out the raspberries for cherries when they’re in season and serve with whipped cream for a fun spin on Black Forest Gateau.

Chocolate raspberry brownies

Makes: 8 brownies

Ingredients

1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted 
2 large eggs, beaten
80g fresh raspberries

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.

Mix the sugar (sachet 1) with the melted butter, then whisk in the eggs one at a time until pale and thick. Add the brownie mix (sachet 2) and stir to form a glossy batter. Fold about half of the raspberries into the batter, reserving the rest for the top.

Spread the batter evenly into the prepared tin and sprinkle the remaining raspberries on top, pressing them into the batter slightly.

Bake for 20-25 minutes, then set aside to cool in the tin before slicing.

Tip: For an extra fruity boost, swirl some raspberry jam into the top of your brownie before sprinkling over the remaining raspberries.

Ingredients

1 box NOMU MiniMakes Chocolate Brownie Batter Mix
60g unsalted butter, melted 
2 large eggs, beaten
80g fresh raspberries

Directions

Preheat your oven to 160°C (fan-assisted convection) and line a 21 x 11cm loaf tin with baking paper.

Mix the sugar (sachet 1) with the melted butter, then whisk in the eggs one at a time until pale and thick. Add the brownie mix (sachet 2) and stir to form a glossy batter. Fold about half of the raspberries into the batter, reserving the rest for the top.

Spread the batter evenly into the prepared tin and sprinkle the remaining raspberries on top, pressing them into the batter slightly.

Bake for 20-25 minutes, then set aside to cool in the tin before slicing.

Tip: For an extra fruity boost, swirl some raspberry jam into the top of your brownie before sprinkling over the remaining raspberries.

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