Brownie cake with Raspberry filling and Nutella topping

Ingredients Brownies (make double mixture for two layers cake of Brownie)
  • 125g butter, chopped
  •  300g dark chocolate
  •  1 1/4 cups caster sugar
  •  3/4 cup plain flour, sifted
  •  1/4 cup cocoa powder, sifted
  •  1/2 cup chopped walnuts
  •  3 eggs
Ingredients Raspberry filling
  • 1 1/2 cups Frozen Raspberries
  • 1 tablespoon cornstarch
  • 2 tablespoon lemon juice
  • 1/4 cup sugar

Directions Brownies
  1. Preheat oven to 160°C fan-forced. Grease a 6cm-deep, 20cm pan. Line base and side with baking paper.
  2. Place butter and 200g chocolate in a large heatproof bowl. Pour water into a saucepan until one-third full. Bring to the boil over high heat. Reduce heat to low. Place bowl over saucepan (don’t let bowl touch water). Using a metal spoon, stir mixture for 3 minutes or until smooth and combined. Cool slightly.
  3. Combine sugar, flour, cocoa, 2 tablespoons walnuts and two-thirds remaining chocolate in a large bowl. 
  4. Add butter mixture and eggs. Stir to combine. 
  5. Pour into prepared pan. Sprinkle with remaining walnuts and chocolate. 
  6. Bake for 1 hour or until a skewer inserted in centre comes out with crumbs clinging. 
  7. Cut portions when is still warm. Cool completely in pan.
Directions Raspberry filling

  1. In a small sauce pan, combined all of the ingredients and slowly bring to boil over medium heat (keep stirring until thickened)
  2. Let cool completely before spreading onto cake.
Note: Add Nutella and m&m for topping and decoration

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