Life All Travel Destinations Entertaining Food All Chefs Recipes Restaurants Wine Pairing Food News Wine All Wine 101 Wine News Wine Regions Wine Varietals Wineries Home > Selector Magazine > Food > Lyndey Milan’s Chocolate and raspberry brownies Food Lyndey Milan’s Chocolate and raspberry brownies Preparation time 10 mins Cooking time 30–35mins Serves 12 INGREDIENTS 200g good quality dark eating chocolate, chopped coarsely 125g cold butter, chopped 2 tbsp raspberry jam ½ cup (110g) brown sugar 2 eggs, beaten lightly 1 cup (150g) plain flour 125g raspberries, fresh or frozen Cocoa powder or icing sugar, for dusting METHOD 1. Preheat oven to 180°C (160°C fan-forced). Grease and line a 19cm square deep cake pan with baking paper. 2. Combine butter and chocolate in large saucepan or microwave safe container; stir over very low heat until melted. Remove from heat. 3. Stir in raspberry jam, sugar, then eggs one at a time. Stir in sifted flour, then gently fold in the raspberries. Spread mixture into prepared pan. 4. Bake for 30–35 minutes or until the brownie is firm to touch. Cool in pan. 5. Cut into squares. Dust with sifted cocoa or icing sugar, if desired. Lyndey’s note: butter and chocolate can be melted in the microwave. This recipe can be made four days ahead. Food Preparation Time 10 mins Cooking Time 30–35mins Serves 12 Shop Dessert Wine You might also like Food Grilled whole squid on stir fried glutinous rice Words by Philip Chun on 4 Sep 2018 Food Tetsuya Wakuda’s Sushi at home recipe Words by Tetsuya Wakudu on 1 Sep 2017 Food Impress: Duncan Welgemoed Words by Mark Hughes on 28 Jun 2018 Discover more Dessert recipes Food Dave Pynt And The Fires Of Creation Words by Nick Ryan on 7 Jan 2025 Food Chocolate soufflé with Shiraz syrup Food Madeleines with chocolate cherry sauce & candied orange praline