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Instructions |
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Preheat oven to 160 deg Celsius.
Line a large baking tray (I use a 24x34cm rectangular dish).
Melt the butter in a LARGE bowl in the microwave or in a LARGE saucepan on the stove.
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Using an electric mixer beat the cocoa into the butter.
Add eggs, sugar & vanilla essence and whiz with electric mixer for 3-4 mins until the mixture begins to thicken (about double).
Using a wooden spoon/rubber spatula mix in the chocolate drops/chips.
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Sift flour & baking powder in & stir until fully combined.
Pour into lined baking tin and give it a gentle shake to even out mixture. If using raspberries dot these evenly on top of the mixture, gently pushing them just under the surface.
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Bake in oven for about an hour (until an inserted skewer comes out clean).
Leave to cool in tin for about 10mins then turn onto a wire rack to cool further.
If you want to make them look extra fancy, sift icing sugar ontop of them.
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Suggestions |
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Enjoy warm or cold with or without some whipped cream
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Originally Submitted
1/1/2010
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