triple chocolate + raspberry brownies

IMG_7941At Uni there used to be this little red tent that popped up each day at about 10am outside the University Gardens and sold THE BEST sandwiches. A Red Tent sandwich was a treat – but it was also super affordable. Brie and bacon, tuna and cucumber, falafel, sweet chilli chicken, New York deli, cheese and onion, roasted veggies and goats’ cheese, pulled pork… all on the freshest white or brown seeded rolls. They also did squares of focaccia, studded with herbs or tomatoes, and rocky road and flapjacks and crisps and other bits and pieces.

The highlight without a doubt though, were the brownies. Glorious, fudgy, stuffed with chocolate. I tended to buy the plain ones as they were awesome enough but there were also salted caramel versions and ones studded with raspberries and occasionally a limited edition peanut butter. We’d finish a lecture on trypanosomes or plant viruses, walk back to base {aka. the Life Sciences Building}, attempt a hostile takeover of a ‘pod’ {a glass box of a room with a few chairs and maybe a beanbag if my friend Ellen needed a nap} from the first years, then decide that actually all we really needed before pretending to starting work on our dissertations was a brownie. IMG_7933You had to be tactical about it though. Go to the tent between 10-to and 10-past and you’d be mown down by the crowds of people swapping lectures, and the queue would wind down the road. 

I was reminded of that last week as I went back to uni {not that I ever really left, I still live about a 10 min walk away} for my boyfriend’s graduation. A few of the guys I lived with last year did the same course so it was a lovely chance to catch-up and see everybody in their finery. My own graduation was only about a year ago but time has flown {I really struggled trying to remember some of the units that we did for that reminiscing above!}, I’m now part of the big wide world, and hit the 1 year at work milestone on Tuesday. Pretty cool, hey! IMG_7929This base recipe is not a new one to me – it’s a favourite of my housemate Alex’s and a BBC Good Food stalwart. I think it was by happy accident that he sprinkled some salt over the top of a batch once and OH MY DAYS I can’t ever have them without now. My guilty pleasure is to microwave one until it’s basically just molten chocolate and salt. The raspberries add another layer of awesome. We’ve got sweet and salty going on, and they chuck in some sour to the mix.

Once they’d baked I actually froze half of them, wrapping them individually in clingfilm. Everyone should have brownies on standby really – now that’s what I call adulting 😉IMG_7938

Triple Chocolate and Raspberry Brownies

This recipe is based on this awesome one from BBC Good Food.

Ingredients

  • 185g unsalted butter
  • 185g dark chocolate {I used Bourneville}
  • 85g plain flour
  • 40g cocoa powder
  • approx. 60g white chocolate
  • approx. 50g milk chocolate
  • 3 eggs {room temp.}
  • 275g caster sugar
  • approx. 100g raspberries
  • pinch of course salt

Method

Break the dark chocolate into small pieces and put in a heatproof bowl along with the butter. Melt gently over a pan of simmering water, and then set aside.

Line a brownie pan with greaseproof paper and preheat your oven to 160*C {fan-forced}.

Chop or break the white and milk chocolate into small pieces. Chop around three quarters of the raspberries in half. Set these all aside.

Break the eggs into a mixing bowl and add the sugar. Whisk with electric beaters for around 5 minutes until pale and thick.

Pour in the cooled chocolate and butter mixture and fold through really gently with a spatula until the mixture is all the same colour.

Sieve in the flour and cocoa powder and fold it through. Don’t overmix – stop just before you think you should.

Finally, mix in the chocolate pieces and almost all of the raspberries. Pour the mixture into the tin and spread out.

Push the remaining raspberries into the mixture.

Put the brownies into the oven and set a timer for 25 mins.

After 25 mins, take them out and give the pan a gentle shake. The top should be papery, with a bit of a wobble in the middle. Sprinkle some course salt over the top and return to the oven for another 5-10 minutes. It should be coming away from the sides of the tin and no longer wobble.

Leave to cool in the tin until completely cold, and then cut into 16 pieces.

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