Name: Rhubarb and raspberry brownie
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 10 - 14
Ingredients: 450 gm caster sugar; 4 eggs, at room temperature; 170 gm plain flour; 110 gm Dutch-process cocoa, sifted; 250 gm butter, melted, plus extra for greasing; Scraped seeds of 1 vanilla bean; 360 gm dark chocolate (53%-66% cocoa solids), melted; 250 gm rhubarb stalks (about ½ bunch), trimmed and sliced diagonally; Freeze-dried raspberries (see note), to serve

Rhubarb and raspberry brownie

A classic rich chocolate brownie, dotted with the fruity flavours of rhubarb and raspberries. It's perfect dessert to take to a picnic.

Serves 10 - 14

Prep

15M

Cook

45M

Total

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Pairing rich, fudgy brownie with the sweet hit of rhubarb and raspberries, this is picnic fare at its finest. For another twist on this favourite, swap the rhubarb for a spoonful of tahini swirled through just before baking, and add a sprinkling of nuts.

Ingredients

450 gm caster sugar

4 eggs, at room temperature

170 gm plain flour

110 gm Dutch-process cocoa, sifted

250 gm butter, melted, plus extra for greasing

Scraped seeds of 1 vanilla bean

360 gm dark chocolate (53%-66% cocoa solids), melted

250 gm rhubarb stalks (about ½ bunch), trimmed and sliced diagonally

Freeze-dried raspberries (see note), to serve

Method

1.Preheat oven to 160°C. Whisk sugar and eggs in an electric mixer until thick and pale and mixture holds a ribbon (4-5 minutes).

2.Sift flour, cocoa and 1 tsp salt (or to taste) into a bowl, then add butter and vanilla seeds and whisk to combine. Add egg mixture, whisk to combine, then fold in melted chocolate.

3.Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Spread batter in tin, top with rhubarb, and bake until a skewer withdraws clean (40-45 minutes). Cool, then top with freeze-dried raspberries. Cut into 5cm squares to serve. Brownie will keep in an airtight container for 2 days.

Freeze-dried raspberries are available online from fresh-as.com
Drink suggestion: Thermos of strong coffee. Drink suggestion by Max Allen.
Notes

Recipe / styling by Lisa Featherby

Styling by Kirsten Bookallil

Ingredients

Method

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