A simple great tasting recipe from Neven Maguire & Avonmore Fresh Dessert Cream Collection
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120g/4oz melted dark chocolate pieces
240g/8oz butter (melted)
120g/4oz self-rising flour
90g/1 ½ oz cocoa powder
300g/9oz dark chocolate pieces
100g/2oz chopped mixed nuts
250ml Avonmore Fresh Dessert Cream
Whisk the eggs and sugar until stiff & loosely holds the figure of eight.
Mix the melted chocolate and butter together.
Sift the flour and cocoa powder together.
Fold the flour and cocoa into the mixture. When half mixed, add the melted chocolate mixture, chocolate pieces and chopped mixed nuts.
Continue folding until all the ingredients are evenly mixed.
Pour into a lined tray 30x30x5cm and spread out evenly.
Cook in oven preheated to170°C/325°F/gas mark 3 for 20 minutes, turning the tray round after 10 minutes.
When cooked, remove from the oven and leave to cool then cut brownie into bite-size pieces
In a tall dessert glass, create alternate layers of Brownie & Raspberries until the glass is almost full. Finally pour Avonmore Fresh Dessert Cream through the mixture allowing cream to luxuriously coat the brownie & raspberry layers & serve!