I made these for a baby shower as I wanted little cakes without doing standard cupcakes. I was craving the chewy texture of brownies (and if you leave out the raspberries and add walnuts and white chocolate chips to these brownies is my standard fail-safe recipe) so I thought I would jazz it up a bit and this is what we have.
I have to apologise that I didn’t note the recipe for the chocolate buttercream. From memory it had ganache (chocolate and cream melted together) butter, cream cheese, cocoa & icing sugar but perhaps google a recipe, Sorry!
250 gms unsalted butter
125 dark chocolate chopped
2 cups caster sugar
4 large eggs
1 tsp vanilla essence
1 cup plain flour
1/4 cup dutch cocoa
1/2 tsp salt
2 cups of frozen raspberries
chocolate buttercream frosting for piping
1 cup of raspberry jam
raspberry powder for dusting
Preheat the oven to 180 degrees. Grease and lin an 18 x 28cm tin.
Heat the butter and chocolate in a medium saucepan until melted. Remove from heat and add the sugar. Stir until dissolved. Beat in eggs one at a time, then add vanilla.
Sift in dry ingredients then mix thoroughly. Pour into the pan and sprinkle raspberries over the top.
Bake for 45-50 minutes. Once cool, remove from the pan and spread with raspberry jam. Slice into squares and pipe frosting however you wish, I did four points on each brownie. Dust with Raspberry powder