This dish contains the following allergens: Eggs, Milk/Dairy
Cooking mode
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180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
7oz
raspberries
ice cream to serve
Utensils
Step 1
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Close the lid, select BAKE, set temperature to 170°C and time to 25 minutes Press the dial to begin preheating, (this will take approximately 3 minutes).
Step 2
Line crisper basket with a whole piece of baking parchment. Cut paper in corners to ensure it fits.
Step 3
Place chocolate and butter in a small saucepan. Gently melt over a low heat, stir until smooth. Allow to cool slightly.
Step 4
In a large bowl, beat the sugar and eggs with a whisk until thick and creamy, then gently fold in melted chocolate mixture. Sift the flour and cocoa over mixture and fold in with a spoon. Finally fold in the chopped chocolate and raspberries. Pour mixture into lined crisper basket.
Step 5
When the unit beeps to signify it has preheated, place crisper basket on grill plate in. Close lid and cook for 20-25 minutes. The brownies should be soft.
Step 6
Leave to cool in crisper basket before lifting out, using the baking parchment like a sling. Cut into squares, serve warm with ice cream or allow to fully cool.
To install the grill plate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Close the lid, select BAKE, set temperature to 170°C and time to 25 minutes Press the dial to begin preheating, (this will take approximately 3 minutes).
180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
7oz
raspberries
ice cream to serve
Step 2 of 6
Line crisper basket with a whole piece of baking parchment. Cut paper in corners to ensure it fits.
180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
7oz
raspberries
ice cream to serve
Step 3 of 6
Place chocolate and butter in a small saucepan. Gently melt over a low heat, stir until smooth. Allow to cool slightly.
180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
7oz
raspberries
ice cream to serve
Step 4 of 6
In a large bowl, beat the sugar and eggs with a whisk until thick and creamy, then gently fold in melted chocolate mixture. Sift the flour and cocoa over mixture and fold in with a spoon. Finally fold in the chopped chocolate and raspberries. Pour mixture into lined crisper basket.
180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
7oz
raspberries
ice cream to serve
Step 5 of 6
When the unit beeps to signify it has preheated, place crisper basket on grill plate in. Close lid and cook for 20-25 minutes. The brownies should be soft.
180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
7oz
raspberries
ice cream to serve
Step 6 of 6
Leave to cool in crisper basket before lifting out, using the baking parchment like a sling. Cut into squares, serve warm with ice cream or allow to fully cool.
180g
dark chocolate, broken into pieces
180g
butter, cubed
260g
caster sugar
3
large eggs
80g
plain flour
50g
cocoa powder
100g
milk chocolate, roughly chopped into small chunks
200g
raspberries
ice cream to serve
6.3oz
dark chocolate, broken into pieces
6.3oz
butter, cubed
9.1oz
caster sugar
3
large eggs
2.8oz
plain flour
1.75oz
cocoa powder
3.5oz
milk chocolate, roughly chopped into small chunks
