Larissa's gooey choc raspberry brownies

Larissa's gooey choc raspberry brownies

I’ve been attempting to perfect my chocolate brownie recipe for a while – trying to strike that perfect balance of rich chocolatey flavour with a crisp top while still being gloriously gooey and fudgy inside.

And I reckon this recipe comes pretty darn close to perfection. In fact, when I have taken a tray of these brownies to parties and BBQs, I’ve seen people sneakily go back to the dessert table for 2nd, 3rd and even (no judgement here!) 4th bits…so I figure it must taste alright!

To me, this is the ultimate decadent and comforting treat. The rich bitterness of the dark chocolate combined with the crunchy texture of the walnuts, the sweet-tartness of the raspberries and the hit of the smooth silkiness of the cream = heaven on a plate.

But this recipe is by no means set in stone. I make changes depending on what I feel like or what I already have on hand in the pantry. Feel free to make it your own and substitute raspberries and walnuts with your favourite sweet and crunchy mix-ins such as choc chips, dried apricots, hazelnuts, marshmallows or even, for those sweet-salty combo lovers, pretzels or popcorn.


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Gooey choc raspberry brownie recipe (Larissa’s version)


400g dark cooking chocolate

1 tablespoon instant coffee

1 & ¼ cups plain flour

1 tablespoon cocoa powder

6 eggs

200g unsalted butter

2 cups brown sugar

1 teaspoon vanilla extract

1 cup walnuts

A handful of fresh raspberries

To serve

Double cream or vanilla ice cream

Fresh berries

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Step 1. Preheat the oven to 180°C and line a rectangular 33 x 23cm baking tray with baking paper.

Step 2. Lightly toast the walnuts in a non-stick fry pan and set aside.

Step 3. In a medium mixing bowl sift the flour and cocoa powder and stir to combine.

Step 4. Place the chocolate, butter and coffee in a separate heatproof or metal bowl. Set up a bain marie by half filling a large saucepan with water and bring to a simmer. Then, place the bowl over the saucepan ensuring it doesn’t touch the water and melt the chocolate, butter and coffee, mixing with a silicone spatula.

Step 5. In a separate bowl, using a hand mixer, whisk the eggs, brown sugar and vanilla for about 10 minutes on medium speed until the mixture is light and airy. Next, using a spatula gently fold the chocolate mixture into your egg/sugar mixture until just combined. (Tip: Be careful not to overmix at this point as you want to keep the light airiness that is key to the gooey texture we’re after.)

Step 6. Then, gently fold through half the dry ingredients in your egg/choc mixture. Add the rest of your dry ingredients and fold through until just combined.

Step 7. Add your walnuts to the mixture and fold through.

Step 8. Pour the mixture into the baking tray making sure it is evenly spread to each corner of the tray. Arrange the fresh raspberries as desired by pressing them into the top of the brownie mixture.

Step 9. Bake for 20-25 minutes until the top is shiny and starts to crack slightly.

Step 10. Allow the brownies to cool in the tray for 20 minutes (this helps maintain the gooeyness) then transfer to a wire rack to cool before cutting into slices.

To serve: Enjoy these while still warm with a side of your favourite fresh berries, a dollop of cream and a warm cuppa under a giant blanket.

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