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Biscuit Brownies with Raspberry Cream

What can we say? Not a crumb was left when these were made on the show. Delicious things happen when you combine chocolate with raspberries.


  • 320g eggs

  • 420g sugar

  • 400g butter

  • 250g dark chocolate

  • 200g plain flour

  • 275g walnuts

  • 200ml double cream

  • 1 tbsp icing sugar

  • 50g raspberries


  • 1.

    Melt the butter and chocolate over a Bain Marie and allow cooling for a couple of minutes. Beat eggs and sugar to batter then stir in the melted chocolate and butter.

  • 2.

    Beat together then fold in sieved flour and walnuts. Pour into a pre-lined Swiss roll tray. Bake at 180oC / Gas 5.

  • 3.

    Meanwhile whip the cream and icing sugar to soft peaks. Mash the majority of the raspberries with a fork keeping some aside for a garnish. Fold them into the cream. The brownie is cooked when you can skewer it and it comes out clean. Remove from the oven and allow to cool.

  • 4.

    Slice the brownie and serve with raspberry cream spooned on the side of the brownie.

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