Before I launch in with my riveting natter and chatter today I will begin with a Friendly Public Service Announcement: This recipe is fully loaded. Fully loaded with all the decadent sorts of ingredients you would expect from an Ultimate Chocolate Brownie – if you are on a diet, anti-sugar, anti-butter, anti-chocolate, anti-eggs, and really you just like raspberries then I kindly suggest you buy some fresh raspberries and do not read any further, doing so will be harmful to your blood pressure if not your health 😉 This recipe is that good it comes with a warning – haven’t done that before! It is a sometimes treat, all things in moderation, moment on the lips a lifetime on the hips yadda yadda yadda……… te he he 😉
So with that being said, wow this recipe has a lot to live up to. I had seen it around on various message boards and on the internet and as with all recipes I Googled the ingredients to find its origins and realised that the original, as best I can tell, comes from 2009 and was the winner in the Search for NZ”s Favourite Recipe by a very clever lady called Vivian from Riccarton. And the original name is The Ultimate Chocolate Brownie with Raspberries (If You’re Feeling Extra Flashy)! I like her already! As you know I love recipes that call for basic ingredients and she certainly sounds like a girl from my own heart. Raspberries absolutely feature on the if you are feeling rich or flashy shopping list for us. I can assure you this recipe would be mind blowing without the raspberries but with them…..Wow! I used frozen as that is what I have on hand at this time of year – fresh would be lovely too. Don’t even get me started on how good this would be served with fresh strawberries……
The other great thing about this recipe is it does not require melted chocolate – so one less step and expense. That being said the ingredients and Brownie itself is bigger than Texas. It is made in a roasting dish, has 7 eggs and a whole lot of other ingredients not on the receiving end of the heart foundation tick! You can halve the recipe if you desire – but I would be inclined to go the whole hog – make it up and freeze half or more for a rainy day.
If you want to win friends and influence people with baking – this is the recipe……
- 320g butter, melted
- 1¼ cups cocoa
- 7 eggs
- 3 cups sugar
- 1 tsp vanilla essence
- 1½ - 2 cups chocolate chips/drops (dark is best)
- 1¼ cups plain flour
- 1 tsp baking powder
- ½ to 1 Cup Frozen/fresh raspberries (optional)
- Icing sugar for dusting
- Preheat oven to 160C.
- Line a large baking tin/roasting dish (I used our roasting dish 25 x 35cm) or spray with cooking spray (lining tin will make it easier to get out as you just lift baking paper)
- You will need a really large bowl - I used our food mixer - otherwise a large saucepan or bowl is fine
- Melt Butter and pour into bowl you are using.
- Using an electric mixer or food mixer, beat cocoa into melted butter until well combined.
- Add eggs, sugar, and vanilla, and combine with mixer for 3-4 mins until the mixture begins to whip up in volume (about double).
- Mix in the chocolate chips/drops gently - using the mixer or a large spoon
- Sift flour and baking powder in; stir until fully combined. (I used folding function on mixture)
- Pour into lined baking tin; give it a gentle shake to even out the mixture.
- If using raspberries, dot these evenly on top of the mixture, gently pushing them just under the surface.
- Bake in oven at 160C for about 1 hour, until an inserted skewer comes clean or with a few crumbs. (Check at 45mins)
- Leave to cool in tin for about 10 mins, then turn out onto a wire rack to cool further. (It is so large I cut it in the tin and lifted out portions with a fish slice, alternatively lift out using baking paper)
- Once cooled slice into portions and lightly dust with icing sugar.
- Store in an airtight container once completely cooled. Can be frozen.
This brownie is delicious – so so rich, moist and dense. Everything you would want a brownie to be. A little goes a long way and it does rise nicely so you can be generous with your raspberries if you like that flavour – I could have easily put in more as I did not realise how thick the end result would be!
I would love to hear how you get on with this brownie – it would be the perfect dish for your end of year Christmas Functions or Christmas day.
Thanks so much for stopping by to check out this recipe – and thanks to too Vivian from Riccarton for her award wining brownie recipe. Please do follow me on Facebook by clicking Here and register your email address at the subscribe box on the right to receive my recipes direct to your inbox as I post them!