By Chelsea Sugar
Page views: 40994Sarah, a Wild Card Bake-Off contestant, made this "to die for" brownie in the challenge.
5 reviews
150g Butter
80g (1 Cup) Cocoa
4 Eggs
420g (2 Cups) Chelsea White Sugar
1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
110g ( 3/4 Cup) Plain Flour
1 tsp Baking Powder
Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
Frozen Raspberries (don’t defrost)
Preheat oven to 160c.
Melt butter & cocoa together in saucepan and cool.
Mix together in bowl everything but the chocolate and raspberries. Add Butter & Cocoa mix. Fold to combine.
Break up the White choc into bits and add to mix. Pour into prepared dish (20cmx20cm roughly).
Add frozen raspberries, evenly distributing them.
Bake for 40 mins or until skewer comes out clean. (can sometimes take up to 60mins depending on your oven, so keep checking after 40mins)
Cool on rack, then dust with icing sugar and serve with Chantilly Cream.
Not sure if I did something wrong but the white chocolate melted so no chunks as per photo and the raspberries made it soggy.
The raspberries make it soggy, not chewy like a brownie should be, plus the white chocolate melts and disappears so you don’t see it.
Supposedly this to die for made it for Phil to take south every one in seventh heaven, need to do it again to taste thanks
So easy, so yum. Mine cooked for 50mins and I used about 20-30 berries scattered over.
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