Posted by Gregorie / December 26th 2014

Chocolate Brownie with Balinese Sea Salt and Raspberry

 This is simply gorgeous. Rich, smooth and delicious barely cooked brownie contrasts with the sharp sweet raspberry and then the fantastic savoury contrast of the Balinese Sea Salt. Always a favourite chilled and served at parties, at the end of a great dinner or on its own when you need a wonderful pick me up

Ingredients

375g unsalted butter

375g Good quality dark chocolate

6 Large eggs

15ml Vanilla Extract

450g Caster sugar

225g Plain flour

200g Fresh raspberries

10g Balinese Baby Kechil Sea Salt

Method

Line your brownie pan with a non-stick liner, or foil or baking parchment. This can go in a variety of sizes but for a nice this brownie we recommend a deepish pan about 30cm x 25cm. Lining it will make it significantly easier to remove later!

Set the oven to 180C

Melt the butter and chocolate either in a heavy based pan or in the microwave. Leave to  cool slightly. In another bowl beat the eggs, sugar and vanilla. Beat the egg mixture into the chocolate, then add the flour. Mix until smooth, and scrape into the lined pan. Dot the raspberries evenly across the top of the mix, pushing in slightly.

Bake in the centre of the oven for 25mins and check. It may need a little longer but should cook for no more than 30 mins. It should still have a splendid wobble at this stage. A dry brownie is not a happy thing! Remove from the oven and immediately sprinkle over the Balinese Sea Salt. Allow to cool, then chill in the fridge until required.