Dark chocolate raspberry brownies are loaded with chocolate and covered with fresh raspberries to create a decadent dessert – simplicity to its perfect.
- 200 g dark chocolate (70% cocoa)
- 3 eggs
- 60 g butter
- 70 g brown sugar
- 60 ml cream
- seeds of one vanilla bean
- 20 g flour
- 15 g cocoa powder
- 250 g fresh raspberries
Preheat the oven to 150°C. Combine chocolate, sugar, butter, vanilla mark and cream in a pot with thick bottom and whisk at low temperature until everything is melted to homogenous mixture.
Mix the eggs until they are foamy. Under continuous mixing slowly pour the chocolate mixture from the previous step to the eggs.
Combine flour and cocoa powder in one bowl and sieve it while adding it to the rest. Stir with a wooden spoon or spatula until the flour is no longer visible.
Butter small tart baking pans (10 cm diameter) and dispense the previous mixture, leaving some free space of approximately 1 cm.
Distribute the fresh raspberries on the top and press them slightly into the chocolate dough.
Bake for 30-35 minutes; do not bake for too long.
Let the tarts cool down a little bit and serve them, if you wish, with a dollop of freshly whipped cream.
Recipe adapted from Donna Hay.