Chocolate Raspberry and Peach Brownies
Recipe from What's For Lunch, Honey?
Ingredients
100g bittersweet chocolate, coarsely chopped
250g fresh raspberries
2 ripe peaches, cut into cubes
5 eggs
80g
all-purpose flour
200g sugar
1 vanilla bean, insides scraped
125ml +
more oil
Pinch of salt
1 teaspoon baking powder
20g cocoa
powder
100g almonds, coarsely chopped
Method
- Pre-heat oven to 180 degrees C. Brush a square springform (20 x 20 cm)with a
tiny amount of the oil.
- Melt the chocolate in a water-bath or a double boiler.
- Using an electric whisk, whisk eggs, sugar, vanilla innards and pinch of
salt until thick and creamy – about 8-10 minutes. Then incorporate the oil and
continue to whisk.
- Mix flour, baking powder and cocoa powder then sieve into the creamy egg
mixture. Add the almonds and melted chocolate, then gently beat into a
homogeneous mixture.
- Pour the batter into the springform and spread out the raspberries and peach
cubes over the batter.
- Bake in the oven for approx. 25-30 minutes on the middle rack. Remove from the oven and allow to cool completely, then cut into equal squares – 5 x 5 cm.
While these brownies certainly will not last long a quick word – these will keep only 3-4 days due to the fruit. Store in air-tight containers, preferably in the fridge to keep them as fresh as possible.