Baking brownies by candle light has got to be the best way to spend a chilly Autumnal evening snuggled away at home. Especially when those brownies are oozing with fresh raspberries, white chocolate chunks and crunchy pecans.
*Cue romantic lights*
Now. These brownies are straight up delicious. In fact, they're probably one of the best batches I've ever tried.
The sharpness of the raspberry cuts through the dark chocolate as a melted vein of white, milky goo seeps through the warm, fudgey sponge.Whilst that's happening, just down the corridor you've got the delectable crunch a crumbled pecan.
Lets save us both some time here. Turn up the oven to 160 and tie those apron strings.
You're going to need:
200g good quality dark chocolate, melted
200g white chocolate, chopped into small chunks
25g pecan nuts, chopped
150g fresh raspberries
60g cocoa powder
60g plain flour
200g caster sugar
100g unsalted butter
4 x eggs
1tsp vanilla extract
Melt your chocolate over a saucepan filled with boiling water until it's silky smooth.
Put it to one side to cool and in a mixing bowl, cream together your butter (which should already be at room temperature, young chef) and sugar with a wooden spoon. Add a splash of vanilla extract.
One by one, crack in your eggs and give it a stir. You don't want to beat the bejesus out of it, it's just a baby brownie here. Poor little thing hasn't even been baked yet.
When it's good 'n' combined, pour in your cooled chocolate. I took this opportunity to drizzle an outline of Japan and a hermit crab, but any transatlantic mass and/or sea creature of your choice will suffice.
Then, add the flour and cocoa and fold it all together.
Chop your pecans and chuck 'em in.
...And your white chocolate chunks.
...And half of your raspberries.
In a lined cake tin, spread out your brownie mixture so it's nice and even.
Dot the remainder of your raspberries around and gently squish them down.
Put your brownies in the oven for 18-20 minutes until glossy and firm to the touch. They will continue to bake in the hot tin so don't be overly cautious here, I'd rather an overly squidgy brownie than a block of chocolate chalk any day.
Now, lets turn those lights up and take a looksie.
Oh yes. Berry, berry good indeed.
Leave to cool for a few minutes before plating up with a dollop of extra thick cream. These are best served warm, so you've got more than enough time to get a pot of tea brewing.
*Disclaimer. Image not to scale. A small square was cut for the sake of blog photography, however in the moments following this photograph, the rest of the tray was also snarfed down by Miss Gilbert. Plenty of calories were harmed in the making of this blog post.*
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