Herisson RoseI waded into the breach, and fought off a bramble army for this.
My mother wants chocolate brownies. It will be *huge* (and not last long), so I require A LOT.
BROWNIES INCOMING
I'm using Nigella Lawson's Birthday Brownie recipe here:
https://www.nigella.com/recipes/brownies
These are *amazing* and a family fave.
Mods:
- Fresh raspberries instead of walnuts
- 2 heaped tablespoons of cocoa powder (to offset the watery fruit)
She is Mixed!
I am doubling the raspberry content too (400g)
The extra cocoa powder really helps.
IMPORTANT: you want to take it out while cooked at the edges, but still *very gooey* in the middle (sometimes less that 25mins)
It will continue to cook as it cools.
Trust me. Gooey is Good.
(If Too gooey - put in the FRIDGE overnight)
It's just as fantastic chilled as warm..
Cooked, sliced, and eaten!
Baking time was 20mins.
The batter was just cooked on the outer edges, but still completely gooey in the middle.
However after 20mins cooling in the oven, it's spongy/crumbly in the middle.
I like it gooier than that.
It's an art but also luck (and still very Delicious 😋)
AndreasDavour@[email protected] it looks amazing. Did two tablespoons offset the fruit enough?
@AndreasDavour Oh YES! 😻 But depends on your personal prefs re sweetness vs dark chocolate.
1 spoon of cocoa is usually enough for nuts or cherries (use the best quality cocoa you can find - worth it)
I used 2 because the raspberries were a bit juicy.
The cooking time determines how fudgy / crumbly the brownies will be.
I pulled them out early because we like em fudgy in this house.
Now they're cold, the cocoa and raspberry flavours are stronger. After night in the fridge, even better..