If you love brownies and raspberries no look further, get the recipe for this gooey sweet treat below
Buckwheat flour gives a rich and nutty flavour to the brownies.
INGREDIENTS
3/4 dark chocolate, roughly chopped
6 tablespoons unsalted butter
1/2 cup buckwheat flour
1/2 tsp baking powder
1/2 tsp salt
2 large eggs
2/3 cup light-brown sugar, packed
1 tsp pure vanilla extract
1 cup fresh or frozen raspberries
1/4 cup chocolate coarsely chopped or chocolate chips
DIRECTIONS
1. Preheat oven to 350F (180°). Grease an 8 inches square pan and place a piece of parchment paper.
2. Melt the chocolate and butter in a microwave-safe bowl in 20-second increments, stirring between each, until almost melted or place them in a heatproof bowl over a pan of simmering water and allow to completely melt, do not overheat.
3. In a medium bowl, sift together flour, baking powder, and salt. Set aside.
4. In a mixing bowl, beat eggs, brown sugar and #vanilla on high speed until pale and fluffy during 3 minutes. Reduce speed to low; beat in melted chocolate until combined.
5. Stir in flour mixture until just incorporate with a rubber spatula. Gently fold the raspberries and the remaining chocolate chips into the mixture.
6. Pour the batter into prepared pan and bake until the top is shiny and crackly yet soft in centers, 18-20 minutes. Cool in the pan for 10 minutes; transfer to a wire rack to cool completely.
Enjoy!