Another creation I’ve made that has been a great audience pleaser: Chocolate and Rasberry Brownies from the handy dandy Edmonds/Chelsea online cookbook.
All you need is
- 150g Butter
- 80g (1 Cup) Cocoa
- 4 Eggs
- 420g (2 Cups) White Sugar
- 1 tsp Coffee Essence ( I use Bushells Coffee and Hickory)
- 110g ( 3/4 Cup) Plain Flour
- 1 tsp Baking Powder
- Bar of White Chocolate ( I used ¾ of a Whittakers Raspberry White Chocolate Bar)
- Frozen Raspberries (don’t defrost)
Here’s my before and after shots so you know you’re heading in the right direction:
