After a slightly boozy chat about brownies with some of my favourite foodie friends a little while ago, I spent ages thinking about how versatile these gooey traybakes are. So simple to make and incredibly satisfying to eat, the humble brownie really is what I would deem a superfood!

As if to solidify my thoughts on how truly fantastic they are, a few days ago my sister sent several photos to our family WhatsApp group of her children making brownies, and this then inspired my dad to have a go himself. He wanted a recipe that he could try that he knew I could eat so he sent me a text to ask if I had a recipe. "Of course I have a recipe!" was my immediate response, and proceeded to send it over to him. I realised at that moment that while I have posted a video on my YouTube channel of me making these delicious dense delights, I hadn't actually posted the recipe here! How could I be so silly!?

So, here it is, in its full chocolatey glory...

Makes 16-20

Ingredients:

150g unsalted butter
150g dark muscovado sugar (or 75g each of light muscovado and dark brown sugar)
150g golden caster sugar

75g Food Thoughts cocoa powder
125g gluten free plain flour
25g raspberry powder
1 tsp bicarbonate of soda
¼ tsp xanthan gum
4 eggs
75g chopped chocolate of your choice (dark or milk preferably)
75g chopped hazelnuts (or any nut of your choice)

*you can also add dried fruit, and use caster sugar instead of the dark sugars if this is all you have*

Method:

Pre-heat the oven to 190c/170c fan/gas 5 and line a 25cm square cake tine with foil
Melt the butter in a medium saucepan over a gentle heat
Once melted add the sugar stirring to help it combine
Sift together the cocoa powder, flour, bicarbonate of soda, xanthan gum, raspberry powder and a pinch of salt and stir into the melted butter and sugar mixture
Remove from the heat then thoroughly mix in the eggs – do this one at a time to ensure they are fully combined
Stir in the chopped chocolate and nuts – make sure they are evenly distributed – then pour and scrape the brownie batter into your prepared cake tin
Bake in the preheated oven for 20-25 minutes or until the top starts to look dry and cracked but the insides are still wobbly and gooey
Transfer to a wire rack and allow to cool for about 10 minutes before turning out and slicing into brownie squares. You can dust them lightly with a mixture of icing sugar and raspberry powder before slicing if you so desire

Note: this photo above is a stock photo and not a photo of my brownies.

Chocolate and Raspberry Brownies

Becky Cummings

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