A brownie should hold its shape at the edge and stay faintly indecent in the middle. This one does. The raspberries collapse into the batter, the ice cream goes where it wants, and the honey lands last: sweet, then sharp, then a heat that turns up after the spoon has gone. Chilli and chocolate is old ground. It is the vinegar in the Hot Honey that keeps this from being another dessert with chilli in it.
45 mins. Makes 12.
Ingredients
- 200g Dark chocolate, 70%, chopped
- 180g Butter
- 250g Caster sugar
- 3 Eggs
- 100g Plain flour
- 30g Cocoa powder
- Salt, a good pinch
- 150g Raspberries
- Vanilla ice cream, to serve
- 2 tbsp Plateit Hot Honey Drizzle
Method
- Oven to 180C. Line a 20cm square tin, paper up the sides.
- Melt the chocolate and butter together over a low heat. Off the heat, stir the sugar through. Leave 5 mins to cool or the eggs will scramble.
- Beat the eggs in one at a time. Fold in the flour, cocoa and salt and stop the moment it comes together. Beating it further makes cake, and this is not cake.
- Into the tin. Push half the raspberries in, spaced out. Bake 22 to 25 mins. The middle should still wobble when you move the tin.
- Rest 10 mins, then cut it warm and accept the mess. Ice cream on top, the rest of the raspberries, then the Plateit Hot Honey Drizzle over everything at the table.
Swap it: Plateit Truffle'd Hot Honey Drizzle over the same brownie, with flaky salt on top, is the darker and more grown up version of this.
