Ingredients Jump to Instructions ↓

  1. 70g buttery spread, plus extra for greasing

  2. 25g dark chocolate (no more than 50% cocoa solids), broken up

  3. 1 medium egg, lightly beaten

  4. 1/2 tsp vanilla extract

  5. 60g golden caster sugar

  6. 25g plain flour, sifted

  7. 1 level tbsp cocoa powder

  8. 1/2 tsp baking powder

  9. 6 tbsp half fat creme fraiche

  10. 150g fresh raspberries

  11. Icing sugar

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 180°C/fan160°C/ 350°F/ gas mark 4.

  2. Grease and line the base of a heart shaped tin measuring about 9cm.

  3. Put the Clover and chocolate in a large bowl over a pan of just-simmering water, making sure the bowl doesnt touch the water. Leave for 4-5 minutes to melt, remove from the heat and stir until smooth.

  4. Add all the other ingredients to the bowl and mix well. Tip into the tin, levelling the surface. Bake for 25 minutes or until risen and firm around the edges but a little soft in the centre. Cool in the tin for 15 minutes. The brownie will continue to cook as it cools.

  5. Mix together the crème fraîche and raspberries, lightly crushing the raspberries. Serve the cooled brownies with a serving of the raspberry crème fraîche


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