Chocolate Raspberry Brownies

Everyone agrees that Clevedon is full of Poms. I’ve heard conflicting information as to why. Some suggest it’s the wetter than average Auckland climate reminding them of home, others that it has something to do with horses and hunting, although there aren’t any foxes in New Zealand so who knows what they are hunting.

One thing is for sure, I love Clevedon and I too am a pom!

The wet climate and huge hills put me off moving there but I do like to go of a weekend, buy some veggies at the Farmers market then swank around in the village coffee in hand.

Now I think about it this practice probably makes me closer to being a Jafa than a pom but either way we had a lovely day out in Clevedon last Sunday.

The market is just outside the village and wonderfully chilled out with music playing in the background as people browse for vegetables, chilli sauce, fresh pasta and of course the famous buffalo mozzarella.

After stocking up on the vegetables for the week we headed straight to the brownie stand. I make a pretty mean brownie and Mr K often says I only buy other peoples brownies to say they are not as good as mine. NOT TRUE! I do buy other peoples brownies but its research, I want the ultimate brownie and if someone has a better brownie I want to know about it. I’ve so far found two which are better than or at least as good as mine-Auckland Domestic Airport and Clevedon market. The range at Clevedon is fantastic and the value of 4 for $10 unbeatable.

After stocking up with the brownies we head into the village to grab a coffee and enjoy our spoils.

So tell me, what is your signature dish and do you try others just to make sure yours is still better?

Chocolate Raspberry Brownies

(or if you want ones just as good J head to Clevedon Market)

Ingredients

Makes about 20, depending on how big you cut them

·         200g Dark Chocolate (I use Whittaker’s 62% Dark Cacao)

·         200g unsalted butter

·         5 eggs

·         2 cups of caster sugar

·         1 tsp. vanilla extract

·         1 1/3 cups plain flour

·         1 tsp. baking powder

·         ½ cup cocoa powder

·         ½ cup raspberry jam

·          

1.   Melt the chocolate and butter in a bowl. I use the microwave for this. I just do it one minute at a time and it usually takes three minutes but you need to keep a careful eye on it or you’ll ruin it. Otherwise you can do this in a bowl over simmering water (about 15mins). Once melted set aside to cool slightly.

2.   Gently whisk the eggs, sugar and vanilla in another bowl. Don’t put too much air in this.

3.   Thoroughly mix the chocolate mixture into the egg mixture.

4.   Sieve (a must here because of the cocoa) the flour, baking powder and cocoa on top then gently fold this in. Don’t over work it but make sure there are no lumps of flour remaining.

5.   Pour this into a tin, which is already lined and greased (or I use a silicone tray to save all this hassle). 24 x 24cm.

6.   Dollop the raspberry jam over the top. Swirl the jam through the mixture with a wooden skewer.

7.   Bake in the oven for about 35mins at 160°C. The top should have formed a crust and an inserted skewer comes out with some moist crumbs still attached.

8.   Let the cake cool in the tin (very important or else you end up with half the cake still in the tin).

9.   Now just slice and serve with fresh berries and yoghurt.

It keeps for a few days and actually seems to get better with age!

You could make this orange chocolate cake by changing the raspberry jam for marmalade.