These brownies are perfectly fudgy, with dark & white chocolate rippled through and a punchy burst of flavour from raspberries! This recipe is from the new book, Everyday Cook, on sale Thursday the 7th of October!
You can buy your copy of Everyday Cook with the recipe for these brownies below: US AMAZON: amazon.com/Everyday-Cook-Fast-Fresh-Favourites/dp/1529368928/ UK AMAZON: amazon.co.uk/Everyday-Cook-Fast-Fresh-Favourites/dp/1529368928?&linkCode=sl1&tag=author-newsletter-21&linkId=a0f00a97b849993c6a9e602df7121afe&language=en_GB&ref_=as_li_ss_tl BARNES & NOBLE: barnesandnoble.com/w/everyday-cook-donal-skehan/1139558762?ean=9781529368925
Makes: 16 squares
Ingredients (US & METRIC):
100g (3½oz) dark chocolate, broken into pieces 100g (3½oz) white chocolate, broken into pieces 150g (5oz) unsalted butter, softened 200g (7oz) caster (superfine) sugar 75g (3oz) soft light brown sugar 3 large free-range eggs 1 tsp vanilla bean paste 150g (5oz) plain (all-purpose) flour 150g (5oz) raspberries
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