Raspberry brownies

Raspberry brownies

Total: 40 Min. | Active: 20 Min.
vegetarian
Nutritional value / piece: 142 kcal
, Fat: 8 g
, Carbohydrate: 15 g
, Protein: 2 g

Ingredients

25 pieces

Hint:


Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:

Betty Bossi Koch-Center
kochen@bettybossi.ch

Brownie mixture

75 g butter
250 g dark chocolate, finely chopped
3 eggs
150 g sugar
1 ½ tsp vanilla sugar
1 pinch salt
120 g white flour
½ tsp baking powder
125 g raspberries

Raspberry glaze

125 g raspberries
2 tbsp sugar
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Utensils

One brownie tin (approx. 24 × 24 cm), lined with baking paper.

How it's done

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Brownie mixture

Melt the butter in a small pan. Add the chocolate and stir to melt, allow to cool slightly. Mix the eggs, sugar, vanilla sugar and salt in a bowl. Add the chocolate mixture, mix. Combine the flour and baking powder, mix in, then carefully mix in the raspberries. Transfer the brownie mixture to the prepared tin, smooth down.

To bake

Approx. 25 mins. in the centre of an oven preheated to 180°C. The brownies should still be gooey inside. Allow to cool slightly, cut into squares in the tin while still warm.

Raspberry glaze

Bring the raspberries and sugar to the boil in a small pan while stirring. Remove the pan from the heat immediately, allow to cool slightly. Place the warm brownies on a rack or plate, cover with the glaze, leave to cool.

Good to know
Tip: Use frozen raspberries instead of fresh ones.

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