Raspberry And Almond Brownies
Serves: 3
Clair Leannon
1 January 1970
Based on User reviews:
53
Spice
50
Sweetness
43
Sourness
41
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
1 cup
All-Purpose Flour1 tsp
Salt110 g
Semisweet Chocolate3 cup
Dark Brown Sugar3 cup
Granulated Sugar2
Eggs1 cup
Almond (sliced)Directions:
1
Preheat the oven to 325 degrees F
2
Butter and flour a 9-inch square cake pan
3
Sift the flour and salt into a large bowl
4
Melt the chocolate with the butter in a double boiler or a bowl set over a pan of hot water (or you can use a microwave)
5
Remove from the heat, add the brown and granulated sugars and leave to dissolve slightly, then stir to combine
6
Add the eggs, one by one, beating after each addition
7
The mixture should be very glossy
8
Gently fold in the flour
9
Don't overmix
10
Spread the batter in the prepared pan to form an even layer
11
Top with the raspberries and sliced almonds
12
Bake for 20-30 minutes, or until just set in the middle
13
A wooden skewer inserted into the center should come out with just a few moist crumbs on it
14
Don't overbake
15
Leave to cool in the pan for 30 minutes before cutting into squares and serving