makes
16
prep
20 minutes
cook
35 minutes
difficulty
Easy
makes
16
serves
preparation
20
minutes
cooking
35
minutes
difficulty
Easy
level
Stream free On Demand
Weeknight Shakeup
episode • Donal's Family Kitchen • Cooking • 23m
PG
episode • Donal's Family Kitchen • Cooking • 23m
PG
Ingredients
- 100 g dark chocolate, broken into pieces
- 100 g white chocolate, broken into pieces
- 150 g unsalted butter, softened
- 200 g caster sugar
- 75 g soft light brown sugar
- 3 large free-range eggs
- 1 tsp vanilla bean paste
- 150 g plain flour
- 150 g raspberries
Instructions
- Preheat the oven to 170°C (160°C fan-forced/350°F/Gas 4) and grease and line a 20 cm square cake tin with baking parchment.
- Melt the dark chocolate in a heatproof bowl set over a pan of just simmering water. Set aside to cool a little bit. Do the same with the white chocolate in a separate bowl (see Note).
- With a hand-held electric whisk, beat the butter and both sugars together until light and fluffy. Beat the eggs together in a small jug then gradually pour them into the butter and sugar mixture, whisking the whole time until you have a fluffy smooth mix. Beat in the vanilla bean paste and then the flour. Divide the mixture in half.
- Gently fold the melted dark chocolate into one half of the mixture and the white chocolate into the other half.
- Roughly dollop the mixture like a checkerboard into the prepared tin; try starting by putting the dark chocolate in the corners first. When you’re done, push the raspberries into the mixture. Use the end of a teaspoon to swirl the two colours together.
- Bake the brownies for 35-40 minutes so that a skewer comes out almost clean but still a little bit sticky. Leave to cool completely in the tin before cutting into squares (see Note). These taste even better the next day so try not to eat them all straight away! Eat as is or decorate with fresh raspberries and a touch of icing sugar.
Note
- Melting white chocolate can be tricky. When it is in the bowl over a pan of just simmering water, don't stir it or it may well seize and go lumpy – leave it for 10 minutes and even though it won't look melted it will be fine.
- Although the idea of warm, gooey brownies is lovely, they are almost impossible to slice up perfectly, so it’s better to allow them to cool before cutting.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Weeknight Shakeup
