Miss Dwan's Chocolate Brownie

Little Miss 3 woke with the sparrows as usual this morning. An early start seemed like a good opportunity for a spot of baking. Nothing too elaborate for the early hours. She was hell bent on adding lots of sprinkles, but I managed to convince her that raspberries are an excellent alternative.

This recipe is care of one of my esteemed colleagues, Miss Sarah Dwan. She is the undisputed best baker on our Senior Leadership Team, and a frequent willing sharer of recipes. 

This is a great recipe if you need a large quantity to feed a crowd or to use for fundraising efforts. Earlier in the year my entire Vertical Group class each made a batch of this brownie and we sold it at a dollar a piece for our Mission Effort. Good job! 

You will need a large tin to bake this. I used an expanding tin at 25 x 33cm. A well lined roasting dish will  also do the trick.

Miss Dwan's Chocolate Brownie

320g butter - melted
1 1/4 cups cocoa
7 eggs
3 cups caster sugar
1 teaspoon vanilla essence
1 1/2 - 2 cups dark chocolate chips
1 1/4 cups plain flour
1 teaspoon baking powder
frozen or fresh raspberries

• Preheat the oven to 160 deg. C
• Line a large dish
• Melt the butter
• Using an electric beater or mixer, beat the cocoa into the melted butter (use a large bowl)
• Add the eggs, sugar and vanilla, and beat until the mixture has whipped up in volume
• Using a wooden spoon or rubber spatula, mix in the chocolate chips followed by the sifted flour and baking powder
• Pour into the lined baking dish and shake to spread out
• Evenly dot the raspberries over the mixture and press in
• Bake for about 1 hour, or until an inserted skewer comes out clean
• Leave to cool in the tin

With such a generous quantity I was able to fill the lunch tin and the visitors, put a slab in the freezer and still have some left over for afternoon tea in the sun.