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Milk chocolate brownies with fresh raspberries Recipe

Gooey milk chocolate brownies served warm with fresh raspberries and cream.

  • Preparation
  • Cooking time
  • Rest time
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(2 votes) 4.8/5
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  • Unsalted butter : 125 g
  • Milk chocolate : 100 g
  • Plain flour : 90 g
  • Whole egg(s) : 3 whole
  • Caster sugar : 150 g
  • Double cream : 100 ml
  • Fresh raspberries : 150 g
  • ETAPE 1

    Preheat the oven to 170'C.

  • ETAPE 2

    Melt the butter and the chocolate in a bowl over a pan of simmering water (bain marie).

  • ETAPE 3

    Whisk the eggs and the sugar together. Once doubled in volume, gently fold in the chocolate mixture and the flour.

  • ETAPE 4

    Butter the silicone moulds and dust with flour. Pour the mixture into the moulds and cook in the oven for 10-12 minutes. Do not overcook the brownie as the centre should be gooey!

  • ETAPE 5

    Remove from the moulds and serve warm with fresh raspberries and cream.

Chef's tip

«These brownies are just as good cold - cook them for two minutes less and leave to cool completely before removing from the moulds - this will give them a lovely soft fudgy texture.»

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