Le Cordon Bleu trained cook and baker, Linda Collister’s rich brownies are studded with juicy raspberries, crunchy nuts and white chocolate pieces – conjuring a triple chocolate treat that’s perfect for a little naughty decadence
Makes 24 pieces
• 1 x 200g Divine Dark Chocolate Baking Bar
• 100g unsalted butter, room temperature
• 200g caster sugar
• 4 large free-range eggs, at room temperature
• 1 teaspoon vanilla extract
• 60g plain flour
• 60g Divine Cocoa powder
• 50g pecan nuts chopped
• 1 x 100g bar Divine White Chocolate chopped
• 150g fresh raspberries
1 Prepare a 28.x 18cm x 2.5cm deep brownie tin or baking tin, grease and line with greaseproof paper. Preheat the oven to 180C, 350F, Gas 4, fan 160.
2 Break up the dark chocolate into squares and put into a heatproof bowl, set over a pan of hot but not boiling water, making sure the base of the bowl does not touch the water. Leave to melt stirring occasionally before removing the bowl from the pan.
3 Whisk the butter and sugar together in a bowl using an electric whisk until light and fluffy. Gradually add the eggs, beating well after each addition.
4 Add the vanilla extract and melted chocolate, stirring gently with a spatula.
5 Sieve the flour and cocoa in to the bowl then add the nuts and chocolate pieces, folding in carefully until the mixture is evenly blended.
6 Spoon half of the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top of the brownie mixture, then top with the remaining mixture and spread evenly.
7 Bake for 30 to 40 minutes or until the mixture feels firm when pressed. Remove from the oven and cool in the tin on a wire rack before cutting into squares.
Recipe courtesy of Linda Collister for Divine Chocolate. Photo credit: Hilary Moore.