Brownie and Raspberries

Ingredients

125-150 gr chocolate

125 gr butter

100-125 gr sugar

2 eggs

50/80 gr flour

1 yeast packet

Chocolate drops and walnuts

                                                                                  
Melt chocolate (125-150 gr dark chocolate) and butter (125 g butter (no salt)) together.

Mix the eggs  with sugar until it softs and has a white colour. This step is easier if eggs are room temperature. Add 100 grammes of sugar if you add 150 grammes of dark chocolate. I personally prefer more chocolate, less sugar.

Then, blend with the chocolate and butter mixture.

Sieve 80 g of flour and a yeast packet and add it at the end.

If you only use 50 gr flour, you will have a typical brownie, more compact and less spongy.

Add a lot of nuts (walnuts better) and bake it about 30-40 minutes 170-180ºC.

You can also add chocolate drops inside the mass and pine nuts on the top. I decorated this one with chocolate ganache and raspberries  because I love these two flavours combined.