Makes 16 pieces
280g butter, softened
400g golden caster sugar
2 blocks (500g) Whittaker’s 62% Dark Cacao Block, 450g chopped and 50g grated
1/4 tsp salt
1 tbsp vanilla paste
2 egg yolks
170g plain flour
70g pecans, chopped
Fresh raspberries, raspberry coulis and vanilla ice-cream, to serve
Preheat oven to 180°C conventional. Grease a 23cm round cake tin and line base with baking paper.
Cream butter and sugar in a bowl until soft and creamy. In a heatproof bowl, melt 400g of the chopped chocolate in a microwave on medium for 3 minutes, or melt over simmering water in a double boiler. Cool slightly.
Whisk melted chocolate into butter mixture, then stir in salt and vanilla. Whisk in eggs and yolks, one at a time until blended. Add flour and beat for 30-60 seconds or until mixture is thick and smooth. Fold in remaining 50g chopped chocolate chunks, raspberries and nuts.
Pour mixture into prepared tin and bake, rotating tin in oven halfway through cooking, for 40-45 minutes or until tested with a skewer (it should have moist crumbs clinging, not wet batter). Allow to cool. Turn out of tin.
Sprinkle brownie with grated chocolate. Cut into wedges. Serve with berries, coulis and ice-cream.