I really thought things couldn’t get much better than the Dulce de Leche Brownies I made last year. I thought I had perfected that fudgy, decadent indulgence which lies right between well-done chocolate cake and raw cake batter.
But an office birthday is a calling for me to roll up my sleeves to get my bake on, and so I decided to try another recipe and had a browse online at taste.com.au. Any sweet baker will know that sour cream adds a gorgeous moist texture to any cake, and so when I saw these Choc Chunk & Raspberry Brownies that included a significant dollop of the good stuff, I immediately wanted to give it a go.
I’ve omitted the chopped milk chocolate in this recipe as I thought it would be sufficiently sweet enough, and this deduction was correct. I also had to increase my baking time for another half hour to achieve the desired level of cooked, but if you want yours quite gooey, I’d recommend you stick to the original recipe time of one hour. I personally found the brownie incredibly undercooked at one hour, with the whole mixture almost moving free-form around the cake pan; but the level of chocolate-y done-ness is entirely your decision.
You will need:
- 300g dark chocolate, chopped;
- 150g butter, chopped;
- 1 + 1/2C (315g) caster sugar;
- 4 eggs, lightly whisked;
- 1 + 1/4C (190g) plain flour;
- 1/2C (125g) sour cream;
- 150g frozen raspberries;
- 180g white chocolate, chopped;
- Cocoa powder, to dust.
Preheat oven to 160 degrees Celcius. Grease and line a square 23cm cake pan. Allow the paper to hang over the sides of the pan.
Place the chocolate and the butter in a double saucepan over low heat. Cook, stirring, for five minutes or until both are melted and the mixture is smooth. Remove from heat and set aside for five minutes or so to cool slightly.
Add the sugar to the chocolate mixture and stir to combine. Add the eggs and stir to combine. Add the flour and sour cream and also stir, but until just combined.
Add the white chocolate and raspberries and gently fold through the brownie mixture.
Pour into the prepared pan and smooth the top. Bake for one hour for gooey or an hour and a half for fudgy.
Use a large, serrated knife to trim the edges before cutting into 3cm squares. Dust with cocoa powder just before serving, or brownies can be stored in an airtight container for up to one week…if they last that long 😉
Brownie perfection. I challenge you to moderate yourself when it comes to consuming these 🙂 Best consumed with a dollop of double cream or ice cream xx