Rich and yummy brownies with tangy raspberries rippled through


  • 60g Plain Flour.

  • 30g Cocoa.

  • 220g Caster Sugar.

  • 90g Butter.

  • 60g Dark Chocolate - chopped.

  • 2 Eggs.

  • 3 Tbsp Framboise (or any berry flavoured liquer)

  • 1/2 tspn Vanilla

  • 50g Dark choc chips or pieces cut into small chunks.

  • 1/2 box frozen Raspberries


  • 1.

    Preheat oven to 180 C

  • 2.

    Melt butter in a saucepan.

  • 3.

    Stir in chocolate til melted, Add Vanilla and Framboise.

  • 4.

    Mix all other ingredients in a bowl except raspberries and chocolate chunks.

  • 5.

    Pour over the melted chocolate mixture and mix well.

  • 6.

    Stir through the raspberries and chocolate chunks.

  • 7.

    Either spoon into cupcakes and bake 20 mins OR pour into a lined lamington tin and bake 25-30 mins. Should be just set but still a bit gooey.

Nutritional information

Nutritional analysis per serving (14 servings)

  • Energy 164kj
  • Fat Total 7g
  • Saturated Fat 4g
  • Protein 2g
  • Carbohydrate 24g
  • Sugar 18g
  • Sodium 10mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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