Chocolate brownies with raspberry cream recipe
 James Martin clearly knows his way around a brownie. Never one to knowingly hold back, his are served with rich raspberry mascarpone. 115g/4oz butter, plus extra for greasing300g/11oz caster sugar225g/8oz dark chocolate, around 70 per cent cocoa solids75g/3oz plain flour75g/3oz cocoa powder5 free-range eggs750g/1lb 10oz raspberries150g/5oz icing sugar500g/1lb 2oz mascarpone 115g/4oz butter, plus extra for greasing 300g/11oz caster sugar 225g/8oz dark chocolate, around 70 per cent cocoa solids 75g/3oz plain flour 75g/3oz cocoa powder 5 free-range eggs 750g/1lb 10oz raspberries 150g/5oz icing sugar 500g/1lb 2oz mascarpone Method Preheat the oven to 180C/375F/Gas 4.Place the butter and sugar into a bowl and beat together until light and fluffy. Place the chocolate into a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water) and stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly.Add the melted chocolate to the butter mixture and beat to combine.Add the flour, cocoa powder and eggs and mix well, then fold in 250g/9oz of the raspberries.Grease and line a 25cm x 30cm (10in x12in) baking tin. Pour the mixture into the tin, then transfer to the oven and bake for 20 minutes, or until set but still moist in the middle.Meanwhile, place the remainder of the raspberries and the icing sugar into a food processor and blend to a purée. Pass through a sieve into a clean bowl.Place the mascarpone in a bowl and mix in half of the raspberry purée.To serve, cut the brownie into pieces and place onto serving plates with a dollop of raspberry cream. Drizzle over the remaining raspberry purée. Preheat the oven to 180C/375F/Gas 4. Preheat the oven to 180C/375F/Gas 4. Place the butter and sugar into a bowl and beat together until light and fluffy. Place the butter and sugar into a bowl and beat together until light and fluffy. Place the chocolate into a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water) and stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly. Place the chocolate into a heatproof bowl set over a saucepan of barely simmering water (the bottom of the bowl should not touch the water) and stir occasionally until melted and smooth. Remove from the heat and allow to cool slightly. Add the melted chocolate to the butter mixture and beat to combine. Add the melted chocolate to the butter mixture and beat to combine. Add the flour, cocoa powder and eggs and mix well, then fold in 250g/9oz of the raspberries. Add the flour, cocoa powder and eggs and mix well, then fold in 250g/9oz of the raspberries. Grease and line a 25cm x 30cm (10in x12in) baking tin. Pour the mixture into the tin, then transfer to the oven and bake for 20 minutes, or until set but still moist in the middle. Grease and line a 25cm x 30cm (10in x12in) baking tin. Pour the mixture into the tin, then transfer to the oven and bake for 20 minutes, or until set but still moist in the middle. Meanwhile, place the remainder of the raspberries and the icing sugar into a food processor and blend to a purée. Pass through a sieve into a clean bowl. Meanwhile, place the remainder of the raspberries and the icing sugar into a food processor and blend to a purée. Pass through a sieve into a clean bowl. Place the mascarpone in a bowl and mix in half of the raspberry purée. Place the mascarpone in a bowl and mix in half of the raspberry purée. To serve, cut the brownie into pieces and place onto serving plates with a dollop of raspberry cream. Drizzle over the remaining raspberry purée. To serve, cut the brownie into pieces and place onto serving plates with a dollop of raspberry cream. Drizzle over the remaining raspberry purée.