I actually like these best the day after they’re made as they ‘set’ a little more, and the flavour seems to develop. Leaving the greaseproof paper to hang over the sides of the tin helps you to lift the brownies out.
INGREDIENTS
- 125g butter, at room temperature, plus
extra for greasing
- 100g dark chocolate, broken into pieces
- 275g caster sugar
- Zest of 3 unwaxed limes,
and juice of 1
- 2 large eggs, lightly beaten
- 2 tbsp cocoa powder
- 100g plain flour
- 100g white-chocolate chips
- 135g raspberries
- Whipped cream, vanilla ice cream or crème fraîche to serve, plus more raspberries
METHOD
- Preheat the oven to 180C/ 170C fan/gas mark 4.
- Butter and line a 20cm square tin, using enough greaseproof paper to hang over the sides.
- Melt the dark chocolate in a glass bowl set over a pan of gently simmering water, stirring a little. Remove
the bowl and let the chocolate cool a little.
- Beat the butter and sugar until light and fluffy, then add the lime zest and juice. Gradually add the eggs, beating well after each addition, then fold in the cocoa powder and flour. When well mixed, gently stir in the melted dark chocolate followed by the white-chocolate chips and scrape into the prepared tin. Press the raspberries into the mixture.
- Bake for 40-50 minutes, depending how fudgy you like them. Leave in the tin until completely cool, then carefully lift out. Cut into nine squares.
- Serve with crème fraîche, whipped cream or ice cream, along with
more raspberries.