Chewiest of Brownies

Brownies are very much an American treat and for me they have to be chewy and soft; I’m not interested in cake-like brownies at all. These are easy to throw together, very forgiving, and I often make them by hand because they’re that simple to make. 

One of the best things about brownies is the universal appeal because you can make them as refined as you'd like by just adding extras to them. Want to impress the kids? Add in some marshmallows or popping candy. Want to impress the adults? Drizzle salted caramel over the top with chopped truffles. Practically anything can be added to make them into your very own creation.

For the brownies that P asked me to make for his colleagues, I’ve added in fresh raspberries and white chocolate. Just make sure the chocolate that you use is one that you’d be happy to eat on its own.

Ingredients

200g dark or unsweetened chocolate broken into pieces

100g white chocolate broken into pieces

250g butter

100g white sugar

75g brown sugar

4 large eggs

140g plain flour

50g cocoa powder, sifted

200g fresh raspberries

100g chopped

1. Preheat the oven to 180C
2. Break up the pieces of chocolate, cube the butter and place in a large microwave safe bowl. 
   
3. Heat together in 30 second bursts until melted.
   
4. Add the sugar and the eggs one at a time and mix thoroughly.
5. Sift the cocoa powder and mix well.
   
6. Add in the flour and mix until just incorporated.
   
7. Stir in the raspberries and chocolate.
   
8. Pour into a prepared 9x12 tin and bake for 25-30 minutes.