- Yield: 12 servings
- Prep Time: 40 minutes
- Cook Time: 50 minutes
- Serving: For Family
Merry Raspberry Spicy Brownies
Rich fudgy brownies swirled with gingerbread and loaded with fresh raspberry. A decadent dessert that will cure any Christmas craving. The base brownie recipe is a simple, fudgy brownie that is wonderful on its own, but together with gingerbread make the perfection.
Ingredients
- raspberries - 200g (fresh)
- dark chocolate - 50g (to decoration)
- white chocolate - 50g (to decoration)
- Brownie Pastry
- dark chocolate - 200g
- plain flour - 100g
- caster sugar - 100g
- unsalted butter - 100g
- eggs - 2
- salt - a pinch
- Gingerbread Pastry
- unsalted butter - 100g
- egg - 1
- caster sugar - 100g
- plain flour - 250g
- honey - 250g
- baking powder - 1.5 teaspoon
- ground cinnamon - 1 teaspoon
- ground ginger - 1 teaspoon
- ground cloves - ½ teaspoon
- ground nutmeg - ½ teaspoon
- ground allspice - ½ teaspoon
- salt - a pinch
- walnuts - 3 tablespoons (chopped)
Instructions
- To make the brownies mixture - Place the chocolate and butter in a heatproof bowl and set over a saucepan of gently simmering water until melted. Remove from the heat and leave to cool slightly.
- Add egg, sugar, flour and salt into the chocolate mixture and stir it gently. Set aside.
- To make the gingerbread mixture - Place the eggs, butter and sugar into a large bowl. Using an electric whisk, beat until light and fluffy, few minutes. Sift the flour, baking powder, salt and spices and mix well. Add honey and mix well.
- Line the base of the tray-bake with parchment and place it inside the tray-bake (30 x 23 x 4cm / 12" x 9" x 1 ½").
- Preheat the oven to 180°C.
- Using a tablespoon, place little heaps of the gingerbread mix evenly across the brownies mixture and walnuts. I also put the fresh raspberries on at this point.
- Bake for 45-50 minutes.
- Take the cake out of the oven and live to cool slightly.
- Drizzle melted white and dark chocolate over finished cake.
