Chocolate and Raspberry Brownie – Keke Tiakarete me te Rahipere
I love a fudgy brownie but some of them are just way too sweet for me! I like sweet baking (as you can see) but I am always determined to get the balance of the sweetness just right. This brownie has the added addition of rahipere tio (frozen raspberries) that cut through the richness of a brownie and brings a balance to the sweetness. Nā reira (and so), the final result is a gently sweet, rich and fudgy brownie with a fresh pop of rahipere (raspberries). You can whip this recipe up in no time and it is a great one for our rangatahi (youth) and tamariki (children) to make too! Kia tunu tātou – let’s bake!
Feel like baking something a little extra today? Then why not try my Chocolate and Raspberry Brownie with Raspberry Marshmallow recipe? Have a look and see what you think!
Chocolate and Raspberry Brownie – Keke Tiakarete me te Rahipere
Ingredients
Chocolate Brownie – Te Keke Tiakarete
- 130 g tiakarete parauri (dark chocolate, I use 50%)
- 90 g pata (butter, chopped roughly)
- ½ C (45 g) kōkō (cocoa, dutch or dark cocoa is best here but use what you have)
- ¾ tsp tote (salt, fine)
- 3 hēki (eggs, size 6)
- 1 C + 2 tbsp (250 g) huka one (caster sugar)
- 2 tsp wanira (vanilla)
- ⅔ C (100 g) C puehu parāoa noa (plain flour)
- ¼ tsp pēkana paura (baking powder)
- 120 g tiakarete (chocolate, I used 50 % but you can use any tiakarete here)
- 150 g (1 ½ C) rahipere tio (frozen raspberries)
Instructions
- Pre-heat the oven to 165 °C. Grease a 20 cm x 25 cm tin with high sides with butter. Line with baking paper, making sure there is a large over hang.
- Chop the tiakarete parauri (dark chocolate) in to small pieces.
- Add the tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to a pot. Gently melt it all over low heat, stirring as you go. Remove from the heat and set aside to cool slightly.
- Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) in to a medium bowl. Whip on high for 2-3 minutes until the hēki (eggs) are light and fluffy.
- Slowly drizzle in the ranunga tiakarete (chocolate mixture) as you whip for another minute.
- Sift in the puehu parāoa (flour) and pēkana paura (baking powder). Whētuihia – fold it together.
- Pour half of the brownie mix in to the prepared tin. Sprinkle over half of the tiakarete parauri (dark chocolate) and rahipere tio (frozen berries). I break up the rahipere (raspberries) in to smaller sizes but this is optional.
- Pour over the rest of the batter and sprinkle over the remaining tiakarete parauri (dark chocolate) and rahipere tio (frozen berries).
- Bake for 35 minutes in the pre-heated oven.
- If you want a really gooey brownie, remove from the oven after 35 minutes. If you want a slightly more set brownie, bake it for 35 minutes and turn off the oven and let it bake a little more for 5 minutes in the residual heat. Then remove it from the oven.
- If you want to eat them warm, allow them to cool for 15 minutes. Then spoon out the brownie and drizzle with pouring kirīmi (cream). If you want to cut them in to slices, allow the brownies to cool in the tin for at least 30 minutes. You can also refrigerate the brownie to speed up the process. Once cool, cut them in to the size you want with a large knife.
- For any that are left over (this goes very quickly in our whānau), store in a sealed container either in a cool cupboard or the fridge.
Made this recipe yesterday and it was easy to follow and the result was DELICIOUS highly recommend can’t wait to try some more recipes 🤩
Yay, I love this recipe too. So glad to hear you enjoyed it. 🥰