Raspberry Brownies
by Editorial Staff
Summary
| Prep Time | 2 hrs |
| Cook Time | 35 mins |
| Total Time | 3 hrs 35 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
For the dough:
- 120 g butter
- 150 g dark chocolate, broken into small pieces
- 200 g suar
- 1 pinch (s) salt
- 3 egg (s)
- 150 grams flour
For the filling:
- 100 g double cream cheese
- 30 g butter
- 50 grams sugar
- 1 egg (s)
- 30 grams flour
- 120 g raspberries, frozen
For covering:
- 150 g raspberries, frozen
- 40 g milk chocolate (Chocolate Chunks)
Print Recipe
Pin Recipe Instructions
- Preheat the oven to 160 ° C top / bottom heat and place a 20 x 27 cm baking frame on a baking sheet lined with baking paper.
- For the brownie batter, melt the butter and chocolate pieces in the microwave (600 watts, approx. 1 - 2 minutes). Mix the mixture with a wooden spoon until smooth, then stir in the sugar and salt. Work in the eggs one by one and then stir the dough a little more until it shines. Finally, stir in the flour as little as possible.
- For the filling, let the raspberries thaw a little and then puree them finely.
- In a mixing bowl, mix the cream cheese, butter, sugar and egg until smooth. Then stir in the flour and finally the raspberry puree until everything is an even color.
- Pour about half of the brownie batter into the prepared pan and smooth it out. Pour the raspberry filling on top and smooth it out too. Spoon the remaining dough onto the raspberry filling and use a knife to make a pattern on the surface.
- For the topping, distribute the remaining raspberries and chocolate chunks on the surface and bake the brownies in the preheated oven for about 35 minutes.
- Then let cool down completely on a wire rack. Cut the brownies into 16 squares.
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