Raspberries add a little bit of freshness to these traditional chocolate brownies, while walnuts and white chocolate chunks add texture and delicious flavour. Perfect warm from the oven.
- 150g raspberries
- Icing sugar, to taste
- 200g caster sugar
- 100g light muscovado sugar
- 170g unsalted butter
- 3 eggs
- 1 tsp. vanilla
- 100g cocoa powder
- 50g plain flour
- 75g each chopped walnuts and white chocolate chunks
Whiz raspberries and icing sugar to taste, then press through a sieve. Grease and line a 22x22cm baking tin, letting the parchment hang over the sides of the tin.
Melt the butter, then leave to cool. Whisk the caster sugar, muscovado and eggs together until pale and fluffy. Beat in the vanilla and butter.
Gently fold the cocoa powder and flour into the egg mix until smooth. Fold in the walnuts and chocolate.
Pour half into the base of the tin and spread out. Dollop with raspberry puree, then the rest of the brownie batter, then swirl lightly. Bake for 25 minutes.