Last week, I met someone else who made brownies and fed them to strangers. This was a glorious thing and made me feel much more normal. She made raspberry brownies that were beautifully chewy and I thought I'd have a go at replicating it.
I did, however, manage to create a wonderful brownie-soufflé hybrid. I can recommend this brownie both hot and cold and I imagine it would be delicious with cream, ice cream, chocolate sauce or any other condiment that typically goes with a dessert. I'll have another go at the chewy brownie next week.
Make sure your eggs aren't too cold for this one or the chocolate will reset. Also, be prepared for the finished brownies to be very soft immediately out of the oven and to fall when cooling.
Raspberry Soufflé Brownies
250g dark chocolate
1/3 cup milk
3/4 cup caster sugar
4 eggs, at room temperature
1/3 cup plain flour
175g frozen raspberries
Oven @ 160c 20cm - 23cm square cake pan lined with baking paper
Melt butter and chocolate together then stir in sugar. Allow the mixture to cool slightly.
Stir in the eggs and then the milk. Whisk until the mixture forms a silky texture.
Fold in the flour, then the frozen raspberries. Spread in pan and bake for 40-50 minutes. Brownies will be soft when removed from oven. Allow to cool before turning out unless serving as a dessert.