Chocolate Raisin Brownie

Chocolate Raisin Brownie

400g unsalted butter

400g 811 dark chocolate

170g plain flour

80g cocoa powder

200g Californian raisins

100g white chocolate chunks

100g milk chocolate chunks

300g egg

550g caster sugar

 

Yield – 4 square tins 20cm2 approx 20 pieces per tin

 

Method

 

  • Melt the butter and the dark chocolate together and allow to cool
  • Whisk the egg and sugar to a light foam until it has doubled in volume
  • Add the cooled dark chocolate and butter mixture into the egg and sugar and mix slowly on speed 1 until it is fully mixed in
  • Sieve the cocoa and the flour together and again add this to the mix, mixing with a beater on speed 1 until it just comes together
  • Add the raisins and white / milk chocolate chunks and pour into a shallow 20cm square tin and bake at 160°c for 25-30minutes
  • Allow to cool and cut