Raspberry frosted brownies

Raspberry frosted brownies are a luxurious twist on a classic. Good-quality chocolate is essential for both the mix and the rich, sweet icing. There’s no need for extra sugar, as the sweetness and texture is derived from a spoonful of apple juice.

raspberry frosted brownies
Chris Alack

MAKES 1 TRAY FOR SLICING

1 x quantity gooiest ever brownies
150g good-quality dark eating chocolate (about 50 per cent)
25g unsalted butter
1 tbsp apple juice
freeze-dried raspberry pieces and raspberry powder to decorate

1. Make the gooiest ever brownie recipe according to the instructions in the link above.  Be sure to leave the brownie to cool in the tin before removing.

2. For the frosting, break up and melt the chocolate and butter in a small nonstick saucepan over a low heat, add the apple juice and stir until glossy and smooth. You can add a drop or two of boiling water as necessary to keep it nice and shiny. Spread over the brownie in a thin layer using a palette knife, taking it up to the edge.

3. Scatter with freeze-dried raspberry pieces and dust with raspberry powder (we used Waitrose Cooks’ Ingredients Raspberry Dust). Allow to set for a couple of hours before slicing.

CUT TO FIT
Slice your raspberry frosted brownies to suit the mood and moment.

1 x 23cm tray makes:

• 25-30 minis
• 16 midis
• 9 maxis

Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe.