Chocolate and Raspberry Brownies

Description:
Another tick against my 101 project {#42 Try a new recipe from every cookbook I own}

This one I selected from my 2011 MKR Cookbook.
My Kitchen Rules (or MKR for short) is a tv cook-off competition type show, and this year they brought out a cookbook with a selection of the recipes the contestants cooked during the show.
Yes I love this programme {Don't judge me}

However I must admit, after flicking through the recipe book, 99% of the recipes are either bizzare or too pretentious for me, I got the cookbook more as a souvenir.

I was keen to try the Turkey San Choy Bau recipe, but Lee wasn't interested so this was my 2nd choice. I must admit I was a little shocked at just how much chocolate is involved in this recipe & then I noticed how expensive it was to make, also worked out how many dishes I'd need to wash up...well I nearly kept looking, but I'm a sucker for brownies & I love raspberries so I thought I may as well just go for it.

I'm glad I did OMG this is divine!!! I would give this 6 stars out of 5.

Ingredients:
butter for greasing
250gms butter, chopped
250gms chocolate (70% cocoa), chopped
4 eggs, lightly beaten
330gms caster sugar
40gms cocoa powder
1/2 t baking powder
100gms frozen raspberries
100gms milk chocolate chips
fresh raspberries & whipped cream to decorate

Raspberry Icing
375gms white chocolate melts
30ml pouring cream
35gm raspberry purée
6 egg whites
80gms icing sugar
100ml thickened cream


Directions:
Preheat oven to 180c
Lightly grease a 30 x 20 cm brownie tin, then line base & sides with baking paper.
Stir butter & dark chocolate in a medium bowl over a saucepan of simmering water until smooth & combined (don't let the bowl touch the water). Allow to cool for 10 minutes.

Whisk eggs and sugar in a large bowl until well combined then stir in the cooled chocolate mixture. Sift in the dry and the dry ingredients then gently fold in the chocolate chips and the raspberries.
Pour into prepared brownie tin & then bake for 45 mins approx.
Test with a skewer inserted into the middle, if it comes out clean it's done. Allow to cool.

Meanwhile, to make the raspberry frosting : stir white chocolate melts, pouring cream & purée in a medium bowl over a saucepan of simmering water (again, don't let it touch the water).
Remove from the heat & allow to cool slightly.

Using the electric beaters, beat the egg whites until soft peaks form. Add the icing sugar & continue beating until smooth & glossy.
In another bowl beat the thickened cream.
Fold both the cream and the egg whites into the chocolate mixture. Cover with plastic wrap & refrigerate.

Cut cooked brownie slab into 6 x 6 squares. Spoon or pipe raspberry frosting into the bowl & serve with fresh raspberries & cream.

Tip :- you can store these brownies in an airtight container for up to 1 week or freeze them up to 3 months.

There is no way the slab will last that long in this house!