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The ultimate chocolate brownie with raspberries

Preparation time:
15-20 mins
Cooking time:
60 mins
Makes:
50
Rating:
(2)
After two months, 571 recipes, 13,000 votes and more than a quarter of a million website page views, New Zealanders have chosen the 'Ultimate Chocolate Brownie' as their favourite recipe. The delectable dessert, created by Vivian Wong of Riccarton, Christchurch, was announced as the grand prize winner of The Search for New Zealand’s Favourite Recipe on TV One’s Breakfast show by well-known chef and competition spokesperson, Paul Jobin.

Ingredients

320g butter, melted
1 1/4 cups cocoa
7 eggs
3 cups sugar
1 tsp vanilla essence
1 1/2 - 2 cups chocolate chips/drops (dark is best)
1 1/4 cups plain flour
1 tsp baking powder
frozen/fresh raspberries (optional)
icing sugar (optional)

Method

1. Preheat oven to 160c

2. Line a large baking tin/roasting dish (recommended - 24 x 34cm rectangle dish)

3. Melt butter in a large bowl (there are lots of ingredients to fit in there), in the microwave, or in a large saucepan on the stove

4. Use an electric mixer, beat cocoa into melted butter

5. Add eggs, sugar and vanilla and whiz with electric mixer for 3-4 minutes until the mixture begins to whip up in volume (about double)

6. Using wooden spoon/rubber spatula, mix in the chocolate chips/drops

7. Sift flour and baking powder in, stir until fully combined

8. Pour into lined baking tin, give it a gentle shake to even out the mixture

9. If using raspberries, dot these evenly on top of the mixture, gently push them just under the surface

10. Bake in on at 160c for about 1 hour, until an inserted skewer comes out clean

11. Leave to cool in tin for about 10 minutes, then turn out onto wire rack to cool further

Notes

-If you want to make them look extra fancy, sift icing sugar over the top

-Enjoy warm, cold, with some whipped cream, with some hot coffee or even with a sneaky wine

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