Tuesday, June 03, 2008

Raspberry Chocolate Brownie











Ingredients for Brownies:

320 gm. Butter
120 gm. chocolate powder
275 gm. sugar
250 gm. Raspberry Jam
5 eggs (lightly beaten)
1 tsp. vanilla essence
225 gm. Plain flour sifted with 1/2 tsp. baking soda

Cheese Mixture:

300 gm. Cream cheese at room temperature
90 gm. sugar
1/2 tsp. salt
1 egg
1 egg yolk
1/2 tsp. vanilla essence
200 gm. fresh raspberries (optional)

Method:

(1) Melt butter over low heat. Add in chocolate powder and cook until mixture dissolves. Stir in sugar and jam, cool a little before adding in the eggs and essence. Stir till well combined.
(2) Fold in flour and soda.
(3) Pour batter into a 10" Square cake tin. For 1/2 recipe, use a 7" square tin.
(4) For cheese topping, beat cheese and sugar until light and creamy. Add in eggs and the rest of the ingredients. Use a spoon to spoon the cheese filling on top of the chocolate batter. Use a chopstick to swirl the cheese mixture into the chocolate mixture. Drop fresh raspberries on top at random.
(5) Bake at 175c for about 45 mins.

Note: Serve brownies whill still warm. Place a dollop of ice-cream on top and top with some raspberry sauce and toasted almond flakes. Heat up in a microwave before serving.

28 comments:

Anonymous said...

Dear Auntie Yochana

Waaah.... this brownie look soooo good. My saliva is drooling once i open your blog and saw this yummy looking brownie of yours. Do you mind to share the recipe?

mksyafiq@yahoo.com.sg

Anonymous said...

Hi Lucy,

Can share this recipe pls?

Janice.

Anonymous said...

Hi Aunty,

This brownie looks fabulous.

You are so lucky to be blessed with such creativity. I really admire your great skills.

Have a nice day!

Zainab

shookyee said...

dear yochana

your brownie looks great and moisture, my brownie always very dry. do you mind share the recipe ?

shookyee
fishyee_c@yahoo.com

irene said...

hi aunty, i have a little problem with making ice-cream, hope you can help me. i made a batch of basic vanilla ice-cream yesterday using half dairy whipping and half non-dairy whipping cream but after churning it using my simple ice-cream maker, i noticed there were solidified fat bits in there, very gross! the solidified fats is something like when you leave a bowl of soup or stew in room temperature, and the fat droplets start to form at the surface. do you have any idea why that happens? is it due to the cream, or is it the ice cream maker or ingredients?

hope you can enlighten me aunty! thanks.

yochana said...

Hi Irene,

You are using 100% whip cream whether it's dairy or non-dairy. I suggest you use 50% whip cream and the other 50% fresh milk. I have made ice-cream using coffee mate with fresh milk too but recently I go for creamy ice-cream which uses egg yolks cooked with milk and cream.

rgds

Anonymous said...

Err aunty,

may i know what is chocolate powder? is it the same as cocoa powder?

Anonymous said...

Err aunty,

may i know what is chocolate powder? is it the same as cocoa powder?

yochana said...

Hi,

there's Cadbury chocolate powder or hershey powder. I ran out of them and i myself replace it with cocoa powder. If you use cocoa powder, you can cut down slightly if you don't like the bitter taste.

rgds

xan said...

Hi Lucy

Thanks for sharing this recipe.

rgds

Chris said...

Hi Aunty Lucy,

Is the jam normal jam or the bakeable type? I haven't had much luck with jam bakes cos they tend to boil when placed in the oven. Did you use normal jam for this bake? Please advise. My daughter looked at the pic, went " wild" with ooohs and waahs and and has asked me to bake for her. Thks for the recipe posting. Warmest regards, Chris

yochana said...

Hi chris,

I used the raspberry jam which I bought from Sun Lik. You can also use the normal bottle type from the supermarket.

rgds

low said...

Hi Aunty

Where can I get the raspberry jam?

By the way, do you have the passion fruit chiffon cake recipe?

thank you
al

Chris said...

Hi Aunty Lucy,

Thanks for the info. Cheers. Chris

Mei said...

Dear aunty Yochana,

I heard from a friend that it is very important on the way we do the mixing to make a nice cake. So I am always confused with "Beat", "Mix", Whisk", "Fold".... May I know what the differences are? When should we use a electric mixer and when should we use a whisk?

Thanks a million! =)

Warmest Regards,
Mei

yochana said...

Hi Mei,

For chiffon cake, the egg yolk mixture need not use any whisk. Even a spoon can do the job. For egg white beating with sugar, you need to use a whisk and that is called "whisk".

Mix...depends on what you are mixing. You can just use a wooden spoon to mix if you are making muffins.

Fold means you use a spatula to fold in the flour and you have to avoid deflating the eggs.

rgds

yochana said...

Hi Low,

You can buy raspberry Jam from sun lik.

Passion fruit chiffon....I need to create one. But I'm sure using passionfruit will create bigger holes because passionfruit has a high content of acid.

rgds

Mei said...

Dear aunty Yochana,

Thanks for your kind advice and teaching. Really appreciate it! =)

Eeee...... One more question, may I know when do we need to use the electric mixer? I am kind of confused... when do we need to mix it very well until it becomes foamy, and when not to overmix it...

Thanks again!

Warmest Regards,
Mei

yochana said...

Hi Mei,

It depends on what you are making. Consult me first before you embark on your mission.

rgds

Mei said...

Hi aunty Yochana,

Thanks a million! You are the best! =) I will definitely ask for your advice whenever I want to "experiment" with a new cake. =)

Do let me know if you intend to start a baking class.... =)

Warmest Regards,
Mei

TheLeeGirls said...

Hi Lucy,

Wanted to let you know that my friends enjoyed this recipe of brownie very much. I used strawberry instead of raspberry though. Many thanks again.

Cheers,
Angelia

yochana said...

thumbs up Angelia.

rgds

shookyee said...

dear auntie yochana

i have try this recipe, its great. i have upload to my blog, do you mind i link the recipe to your blog ?
cheers

shookyee

http://tw.myblog.yahoo.com/jw!YsYRBoyUGQTvGq89bQZyh6w-/article?mid=120

yochana said...

hi shokyee,

you're most welcome...yes you can link to my blog.

Thumbs up on your raspberry chocolate brownie.

rgds

shookyee said...

thanks again !

shookyee

Maxime said...

Oh nice but I think really oily !
Greetings,

svetilnik-m said...

thank you, dear yochana
beautiful recipe!

http://svetilnik-m.livejournal.com/141586.html

Svetlana, from Russia

Aunty Yochana said...

Hi Svetlana,

You've got a nice blog there.

Have fun baking.

rgds