Prep: 20 min Cook: 50 min Servings: 24
200g dark chocolate, chopped
200g butter, chopped
1 ¼ cups caster sugar
1 cup plain flour
1/3 cup cocoa powder
¼ cup sour cream
150g fresh or frozen raspberries
100g white chocolate, finely chopped
Icing sugar to dust
Step 1: Preheat oven to 180c. Grease and line the base and sides of a 20cm square cake tin.
Step 2: Place dark chocolate and butter in a saucepan over low heat. Cook, stirring for 5 mins or until chocolate melts and mixture is smooth. Set aside for 5 mins to cool slightly.
Step 3: Stir in the sugar and egg. Combine flour and cocoa powder in a separate bowl and then stir in the chocolate mixture, alternating with the sour cream until combined. Fold in half the raspberries and white chocolate until just combined and add to mixture. Pour into prepared pan and sprinkle with remaining raspberries and white chocolate.
Step 4: Bake for 45 minutes or until a skewer inserted into the center comes out clean. Set aside in the pan to cool completely.
Step 5: Turn the brownie onto a clean surface and use a 3.5cm round pastry cutter to cut 24 pieces from the brownie, dust lightly with icing sugar to serve.