FUDGY CHOCOLATE & RASPBERRY SKILLET BROWNIE

This brownie is seriously rich and fudgy, the raspberries add a lovely sharpness to cut through all the decadent chocolate! It’s a great dessert for entertaining, best served warm with vanilla ice cream and a few fresh raspberries. 

This recipe is in collaboration with the lovely Edmond’s and Chelsea Sugar. Every time this recipe (or any recipe from their websites) is made and shared on Instagram or Facebook (using the appropriate tags!) between now and the 20th of December, Edmonds & Chelsea will donate $10 to The Salvation Army (up to $20,000). All funds raised will go towards making Christmas special for those who could go without this year. Make sure you tag both Edmond’s, Chelsea and #BakingADifference in your baking creations.

Serves 6, using a 16cm skillet pan

INGREDIENTS

90g butter
250g 50% cocoa chocolate, chopped 
1 size 7 egg
200g Chelsea white sugar
2 tablespoons plain yoghurt
1 teaspoon vanilla extract
60g Edmonds standard flour
40g good quality cocoa 
¼ teaspoon table salt
100g frozen raspberries 
100g fresh raspberries, optional
Vanilla ice cream, optional

This recipe uses a 16cm diameter skillet pan

METHOD

Heat oven to 180ºC.

Melt butter and 120g of the chopped chocolate in a heat-proof bowl over a pot of simmering water, stir frequently. Remove from heat and whisk in the eggs, sugar, yoghurt and vanilla extract. Sift in the flour, cocoa and salt and mix until well incorporated. Add the remaining 130g of chopped chocolate and the frozen raspberries and fold through. 

Spoon the brownie batter into a skillet pan and smooth out evenly with the back of the spoon. Bake for 30 minutes until the top is crisp but the centre of the brownie is still soft. 

Serve warm with vanilla ice cream and fresh raspberries.

If you're looking out for info on the #BakingADifference initiative visit the Edmonds or Chelsea websites.