Boozy Raspberry Chocolate Brownies

Boozy Raspberry Chocolate Brownies

Boozy Raspberry Chocolate Brownies

I am up to my eyes in bacon boxes, book writing and other work, so today I must be brief. Rather than disappear as I have done when very busy lately, I will write briefer posts and today, I will share with you one of my favourite indulgent recipes, my recipe for boozy raspberry chocolate brownies.

If you are afraid of baking, this is the recipe for you. So easy, and very delicious, this rich dark chocolate batter, spiked with pops of bright juicy raspberry is virtually impossible to screw up. I promise you. It also tastes like it was much harder work. The perfect recipe?

Boozy Raspberry Chocolate Brownies

Boozy Raspberry Chocolate Brownies

I came up with this recipe over a few years adapting it to make it gooier, richer, boozy and finally when I came to this, I knew it was perfect. I have made it countless times since. It has very little flour and no raising agent, so is super adaptable. If you are gluten free or coeliac you can use a rice flour or similar. I usually use plain flour or spelt (my preference).


Other stuff:

You can still pre-order copies of Project: Bacon and Bacon Boxes on Shopstarter. At this point all budget is eaten up by production (which was always the intention), so it will be a while before I do a second print run (unless someone wants to sponsor it, anyone?! ;), and the second one is likely to be paperback. If you want a bargain priced copy of the luxury hardback edition, be sure to order it now. It will be published this summer. Dates TBC.

You know I love Japan, and I recently wrote a post on 10 Brilliant Reasons for Food Lovers to Visit Japan too! You can read that on the Japanese National Tourism Office website

Recipe: Boozy Raspberry Chocolate Brownies

325g good dark chocolate
125g butter
225g sugar
3 large eggs
100g spelt flour (you can also use plain, the amounts are so small that the same amount is fine too)
50ml good rum
125g fresh raspberries

Preheat your oven to 180 deg C and line a 20 x 20cm tray with buttered greaseproof paper.

Melt the butter and chocolate gently in a bowl or pan over another pan of boiling water (ensure the pot or bowl isn’t touching the water, this ensures that the chocolate doesn’t burn, which it can do very easily, and also bring it to just melted, if you overheat it, it will become grainy).

Take off the heat when melted and add the sugar, mixing vigorously until thoroughly mixed. Add the eggs, one at a time, mixing in quickly, then add the rum. Add the flour and mix vigorously again until the brownie batter acquires a bit of a sheen and is less grainy. Pour the batter into the prepared tin and poke the raspberries into the top of it.

Bake for 20 – 25 until the top is just set. They will be very wobbly while hot, but will firm as they cool. Remove from the tray and cut into slices. I like to serve them with whipped fresh cream that has a little icing sugar and fresh vanilla or vanilla extract stirred through.



Written by Niamh
Cooking and travelling, and sharing it all with you.