The deliciousness of a chocolate brownie combined with the bursting flavour of fresh raspberries. You can never go wrong with this recipe.
Prep time 10 min
Cook time 50 min
(plus standing time)
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Preheat oven to 160°C/140°C fan forced. Grease and line base and sides of 19cm square cake pan with baking paper.
Combine flour, sugar, NESTLÉ BAKERS' CHOICE Cocoa, butter and eggs, mix until well combined. Gently fold in fresh raspberries. Spoon mixture into prepared pan, smooth top.
Bake 50 minutes, or until mixture is firm to touch. Cool in pan. Turn out and cut into squares to serve, and top with extra raspberries, if desired.
If fresh raspberries are not in season or too expensive - you can substitute with frozen raspberries.
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