Thanks to programmes like ‘Come Dine With Me’ and the R-word that dare not speak its name, entertaining at home has rarely been more popular. Stellar know that impressing your friends with delicious food, or being the Suzie Homemaker who brings homebaked goods to the office, is currently en vogue and have decided to offer you a weekly food item, with easy recipes and tips on how to make quick, delicious and impressive food.
This week’s recipe is for Chocolate and Raspberry Brownies with Chocolate Glaze. Raspberries are in season in Ireland at the moment, supermarkets are selling them rather cheaply and in abundance. This brownie recipe is so, so simple. It requires little in the way of kitchen equipment (apartment kitchenettes are difficult places to store the gadgetry many recipes require) and the ingredients are easy to source. If you don’t like raspberries or prefer another fruit, just leave them out. These brownies are so versatile you can experiment to your heart’s, and stomach’s, content.
Ingredients:
140g butter, cut into pieces – divided into 120g and 20g lots
220g dark chocolate (preferably 70% or higher)  – divided into one lot of 120g and one of 90g
250g white sugar
1 teaspooon Vanilla Extract
2 large eggs
70g Plain flour
120g (approx) Raspberries, dusted in fine layer of sugar
Method:
1) Preheat your oven to 180°C and line your baking tray (I used an 8 inch square tin) with greaseproof paper or greased foil.
1) Place 120g butter and 120g of the chocolate into a heatproof bowl over hot water and melt together
2) When the chocolate mix has melted add the sugar and vanilla extract and mix thoroughly
3) Add the eggs one at a time, beating the mixture with a wooden spoon.
4) Add the flour to the mix and beat until the batter is smooth and pulling away from the sides of the mixing bowl.
5) Pour half of the batter into the baking tin and carefully place your raspberries over the batter in one layer
6)Pour the remaining batter over the raspberries and place in the hot oven for 35-40 mins. They are done when moving away from the edge of the tin and a knife or toothpick stuck into them comes out clean
8) Remove when cooled slightly from tin and place on wire rack to cool.
7) To make your glaze place the remaining chocolate and butter into a heatproof bowl over hot water until they melt. Remove from heat, allow to cool slightly, pour over brownies and place in the fridge until the chocolate dulls slightly.
8) Use a sharp knife to cut the brownie into small pieces, eat and enjoy!

Thanks to programmes like ‘Come Dine With Me’ and because of the R-word that dare not speak its name, entertaining at home has rarely been more popular. Stellar know that impressing your friends with delicious food, or being the Suzie Homemaker who brings home-baked goods to the office, is currently en vogue and have decided to offer you a weekly food item, with easy recipes and tips on how to make quick, delicious and impressive food.

This week’s recipe is for Chocolate and Raspberry Brownies with Chocolate Glaze. Raspberries are in season in Ireland at the moment, supermarkets are selling them rather cheaply and in abundance. This brownie recipe is so, so simple. It requires little in the way of kitchen equipment (apartment kitchenettes are difficult places to store the gadgetry many recipes require) and the ingredients are easy to source. If you don’t like raspberries or prefer another fruit, just leave them out. These brownies are so versatile; you can experiment to your heart’s, and stomach’s, content.

Raspberries, delicious and in season

Raspberries, delicious and in season

Ingredients:

140g butter, cut into pieces – divided into 120g and 20g lots

220g dark chocolate (preferably 70% or higher)  – divided into one lot of 120g and one of 90g

250g white sugar

1 teaspooon Vanilla Extract

2 large eggs

70g Plain flour

120g (approx) Raspberries, dusted in fine layer of sugar

Chocolate and Raspberry Brownies: gooey, but worth it!

Chocolate and Raspberry Brownies: gooey, but worth it!

Method:

1) Preheat your oven to 180°C and line your baking tray (I used an 8 inch square tin) with greaseproof paper or greased foil.

2) Place 120g butter and 120g of the chocolate into a heatproof bowl over hot water and melt together

3) When the chocolate mix has melted add the sugar and vanilla extract and mix thoroughly

4) Add the eggs one at a time, beating the mixture with a wooden spoon.

5) Add the flour to the mix and beat until the batter is smooth and pulling away from the sides of the mixing bowl.

6) Pour half of the batter into the baking tin and carefully place your raspberries over the batter in one layer

7)Pour the remaining batter over the raspberries and place in the hot oven for 35-40 mins. They are done when moving away from the edge of the tin and a knife or toothpick stuck into them comes out clean

8 ) Remove when cooled slightly from tin and place on wire rack to cool.

9) To make your glaze place the remaining chocolate and butter into a heatproof bowl over hot water until they melt. Remove from heat, allow to cool slightly, pour over brownies and place in the fridge until the chocolate dulls slightly.

10) Use a sharp knife to cut the brownie into small pieces, eat and enjoy!

Recipe: Ciara Norton from The Crazy is Catching & Memories and Forecasts

Recipe: Ciara Norton

Recipe: Ciara Norton

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