Raspberry spiked triple choc brownies

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   I made these to take to a July mums catchup then couldn't go due to sick bubba - so thought I'd post the recipe so I can share them that way instead  


(Adapted from a Donna Hay recipe)


200g dark choc buttons

250g butter

1 3/4 c (200g) brown sugar

4 eggs

1 1/3 c (200g) plain flour

1/4 t baking powder

1/3 c (40g) cocoa powder

50g white choc buttons


50g extra dark choc buttons

50g extra white choc buttons

1 c raspberries, fresh or frozen (I use frozen, they don't need to be defrosted)


- Preheat oven to 180 C

- Melt first measure of dark choc buttons and butter together (over low heat on stovetop, or I just throw the lot in my 1100W microwave for 1 min then stir as it finishes melting)

- Mix brown sugar and eggs together, then add to melted choc mixture

- Sift flour, b.p. and cocoa into the mixture and stir to combine.

- Add first measure of white choc buttons and stir.

- Pour into 23cm square cake tin lined with baking paper.

- Top with remaining choc buttons and raspberries

- Bake 50-60 mins or until set.  Will need to sit for at least 10 mins before cutting into pieces.  Brownies should be very fudgey in middle.