Ddark chocolate brownie
with raspberry compote
Ready in around 40 mins
Nutritional Info:
- Energy: 1585kj (379Kcal)
- Protein: 4g
- Carbohydrate: 68g
- sugars: 53g
- Fat: 11g
- saturated: 6.5g
- Sodium: 11mg
- Contains: Gluten, Wheat, Egg, Milk, Soy
Serving Amount:
Serves
Cooking Instructions:
- Preheat the oven to 160⁰C (fan bake).
- Place the dark chocolate melts and brown sugar into a pot. Cut the butter into cubes and add to the pot. Place the pot over a medium-low heat and melt gently, stirring occasionally with a spoon. Remove from the heat once melted and well combined.
- Lightly grease a 20 x 30 cm baking tin with butter and line with baking paper. Break the free-range eggs, one at a time into the melted chocolate, mixing well. Sift in the brownie mix and stir until incorporated then pour into the baking dish. Dollop the raspberry compote randomly over the top with a spoon and swirl through the brownie mix with spoon to create a marble effect. Bake in the oven for 35-40 mins.
- Pour the cream into a bowl and whip lightly using an electric beater or whisk.
- Cut dark chocolate brownie into slices and place on a plate. Dollop with whipped cream and sprinkle with freeze-dried raspberries.
BEFORE COOKING:
TO MELT THE CHOCOLATE:
TO PREPARE THE BROWNIE
TO BEAT THE CREAM:
TO SERVE:
Ingredients In your box:
- Serves 6 to 8 people
- 1 bag of dark chocolate melts and brown sugar
- 1 bag of brownie mix
- 1 pack of butter
- 1 pack of eggs
- 1 bottle of cream
- 1 pot of raspberry compote <1 sachet of freeze-dried raspberries
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