Remarkable Raspberry & Double Choc Brownies

Method

1. Combine the butter and chopped dark chocolate in a medium saucepan over low heat. Cook the mixture, stirring, for 5 minutes or until the chocolate melts and the mixture is smooth (try not to think about the fact that you could stop what you're doing right now, cut up some fruit and enjoy some chocolate fondue. Stay focused). 

2. Set the mixture aside to cool for 5 minutes and transfer it into a large bowl. 

3. Add the sugar and eggs to the chocolate mixture in the bowl and stir to combine. Add the flour and cocoa powder and continue stirring until it's also combined. Stir in the sour cream until yep you guessed it, it's combined. 

4. Add half of the white chocolate and half of the frozen raspberries and gently fold them into the mixture to combine. 

5. Grease a slow cooker and line the base and side of it with 3 layers of baking paper. Spoon the mixture into the prepared slow cooker and smooth the surface. Sprinkle with the remaining white chocolate and frozen raspberries. 

6. Cover and cook for 3 and 1/2 hours on low or until almost set. We know it'll be hard not to check if they're done every 10 minutes but you must resist. Uncover them and cook for another 30 minutes or until you do the ol' skewer test (place a skewer in the middle and if it comes out clean, it's ready). 

7. Turn the slow cooker off but leave the brownies in there for another hour or so to cool slightly. Use the lined paper to transfer the brownies to a wire rack to cool completely. 

8. Cut the brownies into pieces and serve with shaved chocolate and torn fresh raspberries. 

9. Your patience can now be rewarded. Dig in! 

FAQs