Moist Raspberry Chocolate Brownie Tutorial- Rosie’s Dessert Spot

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In this recipe tutorial, I demonstrate how to create luscious raspberry and dark chocolate fudge brownies. This recipe creates a decadent, moist and rich brownie.

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The trick is not to add a lot of flour and to cook it for just the right amount of time. Each oven will cook the brownie differently, so check with a skewer in the centre at the 35 minute mark. My brownie took 40 minutes exactly to cook through. Small moist crumbs are the perfect cooking indication. If it comes out completely clean, that’s fine too, but leaving it to moist crumbs makes for a denser, moister brownie.

Raspberry Chocolate Brownies Recipe:
150 grams butter
1 cup sugar
1 tsp vanilla
pinch salt
2 eggs
220 grams dark chocolate
1 tbsp water, 1 tsp instant coffee powder
2/3 cup plain / all purpose flour
1/2 tsp baking powder
1 tablespoon cocoa powder
3/4 cup frozen berries
fresh berries to decorate

dark chocolate ganache:
300 grams dark chocolate
150 grams cream

white chocolate ganache:
90 grams white chocolate
30 grams cream
(you can use excess white chocolate ganache to pipe a decoration with instead of chocolate shards as you will have some excess white chocolate ganache left over)

Enjoy! and thanks for tuning in xx

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