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Chocolate Brownies with Pecans and Raspberries

SERVES: 6 to 8
PREP TIME:  10 MINUTES
STOVE TOP TIME:  20 MINUTES
WONDERBAG TIME:  2 HOUR
DIFFICULTY : EASY

INGREDIENTS

  • 250ml all-purpose Flour
  • 300ml granulated Sugar
  • 125ml Cocoa Powder
  • 2,5ml Salt
  • 65ml Oil
  • 5ml Vanilla
  • 4 Eggs
  • 100g dark Chocolate, melted
  • 250ml coarsely chopped Pecan Nuts, toasted
  • 250ml Raspberries
  • 5ml Baking Powder
  • 5ml Vanilla
  • Icing sugar for dusting

DIRECTIONS

  1. Preheat the oven to 180 degrees Celsius.
  2. In medium bowl, mix flour, granulated sugar, cocoa and salt.
  3. In separate bowl, stir oil, vanilla, egg whites and eggs with whisk.
  4. Add egg mixture to flour mixture; stir until blended. Stir in melted chocolate.
  5. Stir in pecans and raspberries.
  6. Spray a 25cm square baking pan and line with baking paper.
  7. Pour the mixture into the pan and bake for 20 minutes.
  8. Remove from the oven, cover with foil and place in the Wonderbag on a cloth or mat and seal.
  9. Leave to finish baking for 2 hours.
  10. Remove, unmould and cool.
  11. Slice, dust with icing sugar and serve with cream or ice cream.