185g unsalted butter, cut into cubes 185g + 225g dark chocolate, chopped (we love Whittaker’s) 85g plain flour 40g cocoa powder (we love Avalanche) 100g milk chocolate, chopped into chunks (we love Whittaker’s) ½ cup frozen raspberries 3 large eggs 275g caster sugar ¼ cup salted butter, softened ½ cup icing sugar ½ cup red wine (we love Ara Pinot Noir)
To serve Ice Cream
Preheat your oven to 160 degrees fan bake.
Add the 185g butter and 185g chocolate to a heatproof bowl. Sit the bowl over a pot of hot water, making sure the bowl doesn’t touch the water. Stir until the chocolate and butter has melted and is combined. Leave to cool.
Into a bowl, sieve the flour and cocoa powder. Into a separate bowl, whisk together the eggs and sugar until thick and creamy.
Pour the cooled chocolate and butter mix into the egg mixture and fold together to combine. Add the flour and cocoa mixture, and lightly fold again until combined. Lastly, add the raspberries and milk chocolate and stir through.
Pour the mixture into a lined square tin, or individual skillets, and use a spatula or to spoon to ease the mixture into the corners of the tin. Place into the oven and bake for 30-45 minutes; the brownie should still wiggle slightly in the center and cooking time will depend on the cooking vessel. Set aside to cool.
To make the pinot noir sauce, melt the salted butter and 225g chopped dark chocolate in a heatproof bowl over a pot of water. Once melted, whisk in the icing sugar. In another pot, bring the wine to a simmer. Slowly pour the chocolate mixture into the wine, whisking constantly. Once combined, pour into a jug and leave to set for 10 minutes.
To serve, cut the brownie into squares and serve with ice cream and the pinot noir sauce.