Fabulously Divine Brownies

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Fabulously Divine Brownies
Servings
pieces
Ingredients
  • 3.5 oz bars Divine 70% Dark Chocolate
  • 7.5 tbsp unsalted butter at room temperature
  • 7 oz caster sugar see note below
  • 4 large eggs free-range, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/2 cup Divine Cocoa Powder
  • 1/2 cup pecan nuts chopped
  • 3.5 oz bar Divine White Chocolate chopped
  • 1 cup fresh raspberries
Servings
pieces
Ingredients
  • 3.5 oz bars Divine 70% Dark Chocolate
  • 7.5 tbsp unsalted butter at room temperature
  • 7 oz caster sugar see note below
  • 4 large eggs free-range, at room temperature
  • 1 tsp vanilla extract
  • 1/2 cup plain flour
  • 1/2 cup Divine Cocoa Powder
  • 1/2 cup pecan nuts chopped
  • 3.5 oz bar Divine White Chocolate chopped
  • 1 cup fresh raspberries
Instructions
  1. Break up the dark chocolate into squares and put in a heatproof bowl set over a pan of hot, but not boiling, water, making sure the base of the bowl does not touch the water.
  2. Melt, stirring occasionally. Remove the bowl from the pan.
  3. Whisk the butter and sugar together in a bowl using an electric whisk until light and fluffy. Gradually add the eggs, beating well after each addition.
  4. Add vanilla extract, melted chocolate and stir gently using a spatula.
  5. Sieve the flour and cocoa powder into the bowl.
  6. Fold in the nuts and white chocolate pieces until the mixture is evenly blended.
  7. Prepare a 28 cm x 18 cm x 2.5 cm ( 11 x 7 x 2-inches) baking tin. Grease tin and line with greaseproof paper
  8. Spoon half the mixture into the prepared tin and spread evenly. Scatter the raspberries over the top and spread the remaining mixture evenly.
  9. Bake for 30-40 minutes until the mixture feels firm when pressed.
  10. Remove from the oven and cool in the tin on a wire rack. When cold cut into 24 squares.
Recipe Notes

Go to http://www.divinechocolate.com/us/ to order Divine chocolate bars and other ingredients or to find where they are sold.

Castor sugar: In the States, we call it "superfine sugar." It's used mainly by bartenders. You can achieve the same degree of fineness by whirring regular sugar in a food processor.

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