Neven’s Raspberry Chocolate Brownie

Neven's BrowniesFor this year’s Great Irish Bake, top Irish chef Neven Maguire has shared his delicious recipe for these indulgent, moist and rich Raspberry Chocolate Brownies with Caramel Sauce. This is an absolute must for chocolate lovers and we can bet they’ll be the first thing to sell out at your Great Irish Bake! So why not sign up today to receive your Great Irish Bake toolkit.

Many thanks to Neven for sharing this recipe – we’re hungry already…

Brownies (Makes 16):
400g (14oz) plain chocolate, finely chopped (at least 55% cocoa solids)
225g (8oz) butter, diced
4 eggs
275g (10oz) caster sugar
100g (4oz) self-raising flour
75g (3oz) cocoa powder
100g (4oz) toasted pecan nuts, roughly chopped

Salted caramel sauce:
100g (4oz) caster sugar
75g (3oz) butter
250ml (9fl oz) cream
½ vanilla pod, split in half and seeds scraped out
1 tsp sea salt flakes

To serve:
200g (7oz) raspberries vanilla ice cream

Preheat the oven to 160°C (325°F/gas mark 3). Line a 30cm x 20cm (12in x 8in) deepsided baking tin with parchment paper.

Place 100g (4oz) of the chocolate in a heatproof bowl with the butter. Set the bowl over a pan of simmering water until the chocolate and butter have melted, then stir to combine. Remove from the heat and leave to cool a little.

Meanwhile, whisk the eggs in a bowl until they’re stiff and holding their shape, then whisk in the sugar until  stiff and can hold a trail of the figure eight. Sift the flour and cocoa powder into the mixture and lightly fold them in. Add the melted chocolate mixture with the remaining finely chopped chocolate and the pecan nuts, and continue folding gently until all the ingredients are just combined. Finally, gently fold in the raspberries.

Pour the batter into the lined baking tin. Bake for 35–40 minutes, until the top is crusty but the centre is still a little soft.

Meanwhile, make the salted caramel sauce. Place the sugar in a pan with 150ml (¼ pint) of water. Bring to the boil, then reduce to a simmer and cook for about 15 minutes, until golden brown, without stirring. Stir in the butter, cream, vanilla seeds and salt and mix well over a low heat until it’s a thick sauce consistency. Serve hot or leave to cool until needed.

To serve, remove the brownies from the oven and allow to cool in the tin for about 5 minutes, then remove from the tin and peel off the parchment paper. Reheat the salted caramel sauce in the pan. Cut the brownies into 16 rectangles and arrange on serving plates with the hot salted caramel sauce and scoops of ice cream.