Raspberry brownie cake

    45 minutes

    Raspberries and chocolate have a natural affinity that's hard to beat.

    3 people made this

    Serves: 8 

    • 2 tablespoons vegetable oil
    • 2 tablespoons unsweetened cocoa powder
    • 1 egg
    • 140 g (3/4 cup) brown sugar
    • 60 g (1/2 cup) plain flour
    • 1/4 teaspoon bicarbonate of soda
    • 30 g (1/4 cup) coarsely chopped pecans
    • 375 g (3 cups) raspberries
    • 1 tablespoon cornflour mixed with 2 tablespoons water

    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Grease and line a 20cm round cake tin with baking paper. Preheat oven to 180°C. Combine the oil, cocoa powder, egg, water, 90g of the sugar and all of the flour and bicarbonate of soda in a large bowl. Fold in the nuts; pour batter into the tin and bake for 20 minutes or until a metal skewer inserted into the centre comes out clean. Cool in the tin on a wire rack.
    2. Meanwhile, combine half the raspberries and the remaining sugar in a pan and cook, stirring, for 4 minutes or until the berries are juicy. Stir in cornflour mixture. Cook, stirring for another 4 minutes or until thickened. Strain through a sieve to remove the seeds. Cool for 10 minutes. Spoon over the brownie base and arrange the remaining raspberries on top.

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    I am in the middle of making this recipe and it says to add the water. Trouble is it doesn't say how much water in the ingredients list. Please help me right now, or I'm going to waste my money. How much water do I add?  -  05 Sep 2013