Dessert
Fudgy Valentine's Brownies
1 h 10 minServes 16Nutri-Score E€€
E
1 h 10 min
1 h 10 minFudgy Valentine's Brownies
recipe by
Bakes with Marlene
@bakeswithmarlene
15 recipes
25 imports
0 cooked
what you need
Ingredients
dark chocolate (chopped)Pantry200 g
butter (cubed)Dairy140 g
sugarPantry150 g
brown sugarPantry150 g
eggs (at room temperature)Dairy4 pieces
saltSpices3 g- vanilla extractPantry8 ml
all-purpose flour (sifted)Grains125 g- cocoa powder (sifted)Pantry25 g
- dark chocolate (chopped into chunks, for the filling)Pantry100 g
raspberries (fresh, for topping)Produce100 g
per serving
Nutrition
203kcal
- Carbs
- 21 g
- Proteins
- 3 g
- Fat
- 12 g
what you’ll use
Tools
Oven
Saucepan
Mixing bowl ×2
Whisk
Sieve
Baking dish
step by step
Method
- Step 1
Preheat the oven
- Preheat the oven to 180 °C.
- Step 2
Melt the chocolate and butter
- Melt the dark chocolate and butter together over a double boiler on the stove until glossy and smooth.
- Set aside to cool to room temperature.
- Step 3
Beat the sugars and eggs
- Combine the sugar, brown sugar and eggs in a bowl.
- Beat until pale and doubled in size — this is key for a shiny cracked surface.
- Step 4
Add salt and vanilla
- Add the salt and vanilla extract and stir gently.
- Step 5
Fold in the melted chocolate
- Gently fold the cooled chocolate mixture into the batter.
- Step 6
Fold in the dry ingredients
- Sift in the flour and cocoa powder.
- Gently fold until just combined.
- Step 7
Add the chocolate chunks
- Fold the extra chopped dark chocolate into the batter.
- Step 8
Top with raspberries
- Pour the batter into the baking dish.
- Scatter the raspberries over the top.
- Step 9
Bake
- Bake at 160 °C for 35–45 minutes, until the top is set and cracked.
- Step 10
Cool before cutting
- Let the brownies cool completely before cutting, or chill overnight in the fridge for fudgier brownies.
most cooked first