Raspberry and double chocolate brownie

The ultimate choc-berry combo, put these fudgy brownies at the top of your to-do list. Ready to bake in just 10 minutes, they’re the perfect sweet treat.

12

10m

Note: + Cooling time

4h 35m

Ingredients

  • 200g butter, chopped
  • 200g dark chocolate, chopped
  • 1 cup (220g) caster sugar
  • 3 Coles Australian Free Range Eggs
  • 1 cup (150g) plain flour
  • 1/3 cup (35g) cocoa powder
  • 1/3 cup (80g) sour cream
  • 100g white chocolate, chopped
  • 200g frozen raspberries
  • Shaved dark chocolate, to serve
  • Torn raspberries, to serve

Method

STEP 1

Combine the butter and chopped dark chocolate in a medium saucepan over low heat. Cook, stirring, for 5 mins or until the chocolate melts and the mixture is smooth. Set aside for 5 mins to cool slightly. Transfer to a large bowl.

STEP 2

Add the sugar and eggs to the chocolate mixture in the bowl and stir to combine. Add the flour and cocoa powder and stir to combine. Stir in the sour cream until combined. Add half the white chocolate and half the frozen raspberries and gently fold to combine.

STEP 3

Grease a slow cooker and line the base and side with 3 layers of baking paper. Spoon the mixture into the prepared slow cooker and smooth the surface. Sprinkle with the remaining white chocolate and frozen raspberries.

STEP 4

Cover and cook for 3 1/2 -4 hours on low or until almost set. Uncover and cook for a further 30 mins or until a skewer inserted in the centre comes out clean. Turn the slow cooker off. Leave brownie in slow cooker for 1 hour to cool slightly. Use paper to transfer brownie to a wire rack to cool completely.

STEP 5

Cut brownie into pieces. Serve with shaved chocolate and torn raspberries.

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.