Double Chocolate Raspberry and Ginger Brownie

DIFFICULTY
Average Average
COOK TIME
Under 1 hr. Under 1 hr.
SERVES
10+ 10+
Double Chocolate Raspberry and Ginger Brownie
Main INGREDIENTS
  • Dairy
FOR THIS RECIPE WE LOVE TO USE
3-ply Stainless Steel Deep Casserole
£245.00
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3-ply Stainless Steel Deep Casserole
Ingredients
Method

Ingredients

  • 5 eggs, beaten together
  • 150g milk chocolate
  • 100g dark chocolate
  • 250g butter or coconut oil
  • 250g caster sugar or coconut sugar
  • 1 teaspoon ground ginger
  • 250g ground almonds
  • 50g dark chocolate chunks
  • 200g raspberries
  • 50g pistachios, chopped

  • Method

  • 1
    Preheat the oven 180°C/ Fan 160°C/ Gas Mark 5
  • 2
    Line the base of the 3-ply Stainless Steel Square Roaster with a square of baking parchment.
  • 3
    Place the milk and plain chocolate in a saucepan with the butter and melt over a low heat on the hob. Once melted leave to cool a little.
  • 4
    Whisk the beaten eggs into the melted chocolate.
  • 5
    Add the caster sugar, ginger, ground almonds, chocolate chunks and 100g of the raspberries to the chocolate mixture and mix together well.
  • 6
    Pour the mixture into the roaster, spreading evenly and sprinkle the pistachios and remaining raspberries over the top.
  • 7
    Bake in the oven until the brownie is firm to the touch, approximately 40 minutes.
  • 8
    Cook's Notes
  • 9
    For a richer taste, use 80% dark chocolate instead of the milk and dark chocolate.