Chocolate and Raspberry Brownie - Keke Tiakarete me te Rahipere
A delicious fudgy brownie with dark chocolate and frozen raspberries for a fresh burst of flavour!
Servings 20 pieces (1 large brownie)
Equipment
- 1 x 20 cm x 25 cm Baking Tin with high sides.
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 teaspoon tote (salt, fine)
- 3 hēki (eggs, size 6)
- 1 C + 2 tablespoon (250 g) huka one (caster sugar)
- 2 teaspoon wanira (vanilla)
- ⅔ C (100 g) C puehu parāoa noa (plain flour)
- ¼ teaspoon 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
Preheat the Oven:
- Preheat the oven to 165 °C bake setting or 155 °C fan bake setting.
- Grease a 20 cm x 25 cm tin with high sides with butter. (Make sure the tin is as close to this size as possible)Line with baking paper, making sure there is a large over hang.
Melt the Chocolate and Butter:
- Chop the first measure of tiakarete parauri (dark chocolate) in to small pieces.
- Add the chopped tiakarete parauri (dark chocolate), pata (butter), kōkō (cocoa) and tote (salt) in to a pot.
- Gently melt it over low heat, stirring as you go.
- Once it is melted, remove it from the heat and set aside to cool slightly.
Whip the Eggs and Sugar:
- Add the hēki (eggs), huka one (caster sugar) and wanira (vanilla) in to a large bowl.
- Whip on high for 3 minutes until the hēki (eggs) are light and fluffy in colour and texture.
Pour in the Chocolate Mixture:
- Slowly drizzle in the ranunga tiakarete (chocolate mixture) a little bit at a time as you whip for another minute.
Add the Dry Ingredients:
- Sift in the puehu parāoa (flour) and pēkana paura (baking powder).
- Whētuihia (fold it together).
Layer the Mixture in the Tin:
- Pour half of the brownie mix in to the prepared tin.
- Chop the second measure of tiakarete parauri (dark chocolate) in to chunks.
- 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.
- Sprinkle over the remaining tiakarete parauri (dark chocolate) and rahipere tio (frozen berries).
Bake the Chocolate and Raspberry Brownie:
- Bake for 35 minutes in the preheated 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.
Serve the Chocolate and Raspberry Brownie:
- 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) or serve with aihikirīmi (ice 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.
Store the Brownie:
- 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.