Ingredients

Chocolate Brownie:

  • 190g butter
  • 225g sugar
  • 3 eggs
  • 60g cocoa powder
  • 60g plain flour
  • 70g white chocolate chips
  • 190g dark chocolate chips

Chocolate, Raspberry Ganache:

  • 400g milk chocolate
  • 200g raspberry puree
  • 100g butter
  • 200g double cream

Method

  1. Preheat oven to 140 degreesC for 15 minutes & line baking tin
  2. Cream the butter and sugar together
  3. Slowly add the eggs. If it looks like it is splitting, add a little flour
  4. Fold in the plain flour and cocoa powder
  5. Fold in white and dark chocolate chips
  6. Smooth mixture into baking tin and cover with foil
  7. Bake at 140 degreesC for 15 minutes
  8. Remove foil and cook at 160 degreesC for a further 8 minutes
  9. Allow to cool
  10. When the brownie is cold, prepare the ganache
  11. Cube the butter and mix with the chocolate
  12. Heat the puree and cream until to the boil
  13. Slowly pour hot cream over chocolate and whisk until mixed
  14. Pour onto the cold brownie and allow to set in the fridge

Tweet us a picture if you make this at home @berwicklodge or even better, share the recipe with a friend who can make it for you!