A raspberry brownie cake is a creamy brownie with a full chocolate flavor, topped with fresh sweet raspberries. A small bite that makes everybody very happy. And such an easy recipe!
Chocolate and raspberries a great combination
Chocolate and raspberries are a great flavor combo. Who can resist the rich silky chocolate or sweet raspberries? And to combine them in a brownie it's such a great idea. The sticky brownie will melt in your mouth when in the same bite you feel the slightly sweet and sour raspberry on your tongue. Your tastebuds will explode of happiness!
This recipe is adapted from Katrins favoriete recepten (a Dutch blog).
- Sieve the flour, cocoa and baking powder to get an airy brownie.
- Melt the butter and chocolate au bain-Marie. Do this by hanging a heatproof bowl above a pan with boiling water (the bowl can't touch the water). The bowl will get warm and therefore the chocolate and butter will melt. This method is used when you want to warm ingredients slowly and you don't want to burn them.
- Because this is a brownie it might be slightly wet on the inside. It's supposed to be. Check if it's done with a skewer won't work.
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Raspberry brownie cake
Equipment
Ingredients
- 175 grams dark chocolate
- 175 grams butter in small cubes
- 170 grams flour
- ½ teaspoon salt
- 1 teaspoon baking powder
- 3 tablespoons Dutch unprocessed cocoa
- 3 eggs size L
- 125 grams sugar
- 250 grams raspberries fresh or freezed
Ingredients you need per step are listed below the step in Italic
Instructions
- Line a springform with baking paper.
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius).
- Put a pan on the stove with some water and hang a heatproof bowl above the water. Bring the water to the boil
- Put the chocolate and butter in the bowl and let it melt.
- In the meanwhile beat the eggs with the sugar in a second bowl for 5 minutes.
- Sieve the flour, cocoa, salt, and baking powder above the eggs and mix them gently with a spatula.
- Then pour the chocolate mixture with the batter and mix them gently with the spatula through.
- Pour the batter into the springform.
- Flatten the top of the cake.
- Spread the raspberries on top.
- Bake the cake in the oven for 35 minutes.
- Let it cool down on a rack when you have taken it out.
- Dust with some confectioners sugar.
Notes
- Sieve the flour, cocoa and baking powder to get an airy brownie.
- Melt the butter and chocolate au bain-Marie. Do this by hanging a heatproof bowl above a pan with boiling water (the bowl can't touch the water). The bowl will get warm and therefore the chocolate and butter will melt. This method is used when you want to warm ingredients slowly and you don't want to burn them.
- Because this is a brownie it might be slightly wet on the inside. It's supposed to be. Check if it's done with a skewer won't work.
Kim Guzman says
Looks great! I just need to pick up some raspberries.
Jessie says
you had me at brownie! Delicious!
Andréa says
Thank you!