I decided to make these brownies after an immensely successful attempt at Jack Monroe’s incredible Double Chocolate Guinness Brownies (which I cannot recommend enthusiastically enough). Once I’d put booze in a brownie once, I was determined to do it again, with the desirable side-effect of reducing the amount of alcohol taunting me from the top of the fridge.
At this point in my surgery recovery I’m even staring longingly at the joke Lambrini. I’m Googling pictures of Sauvignon Blanc then deleting my search history. Why hasn’t anyone yet created a satisfying alcohol-free equivalent to crisp white wine? I’m livid.
Anyway, the other reason for making these brownies was to increase the space available in our freezer; there was a whole bag of frozen raspberries in there, and I really would like to free up the space for something more valuable, like chips, or fries, or hash browns. Basically any potato product.
These brownies are a bit more mature than the ones I usually make. They’re still fudgy and rich, but have an earthy, fruity quality that makes them feel simultaneously decadent and virtuous. Do they count as one of your five-a-day? Absolutely not, but if you eat the whole pan I will probably give you that one if you manage not to throw up.
So here it is; a boozy, fruity, rich brownie, ready to be served at any dinner parties you may be inclined to throw, in order to show off your mature tastes.
White Chocolate & Sloe Gin Raspberry Brownies (Vegetarian, Gluten-free*)
Makes 24 brownies
Preparation time: 10 minutes
Cooking time: 35 minutes
Several bowls – a medium, heat-proof bowl, large mixing bowl, and small bowl; whisk; spatula (preferably silicon); sieve; large, straight-sided roasting/baking tin (roughly 10 x 14in), lined with greaseproof paper; sharp knife and cutting board.
- 150g frozen raspberries
- 150ml sloe gin (that’s 3 of those little bottles you get in sets at Christmas, so if you don’t usually drink it, I’d recommend a wee look round a bargain shop)
- 200g dark chocolate
- 200g unsalted butter
- 3 eggs
- 300g golden caster sugar
- 150g plain flour (use a gluten-free blend to make these GF-friendly)
- 1 heaped tbsp cocoa powder
- 200-250g white chocolate
- 1 tsp vanilla extract
- 1/4 tsp salt
- Turn the oven to 180C and get ready with your mixing hand. Or hands! If you’re a two-handed mixer, I salute you; I bet it feels like you’re stirring a cauldron. In a small bowl, mix the raspberries with the sloe gin and set aside so they can start to defrost and infuse.
- Chop the dark chocolate and add to the heatproof bowl, then chop the butter and add this in too. Microwave in 30 second intervals, stirring gently each time you take it out, until it’s completely smooth. Set this aside to cool slightly.
- Beat the eggs, sugar, and vanilla in a large mixing bowl with your whisk, until the mixture starts to froth; this should only take a minute or so. Add in the slightly cooled chocolate mixture, pouring it down the inside of the bowl if it’s still quite warm – this helps to avoid a scrambled egg scenario. Mix the chocolate in gently, then add the raspberry-gin mixture and stir until fully combined.
- Sift in the flour, cocoa powder, and salt, and mix until halfway combined. Chop the white chocolate into chunks (or use white chocolate buttons if you don’t care for the enthusiastic use of kitchen knives) and pour this into the bowl, and finish mixing everything together so there aren’t any pockets of flour. Pour into your lined tin and smooth out the top of the brownies, then put into the oven for 35 minutes.
- Cool for around an hour in the tin, then transfer to a cooling rack, or pop them straight into the fridge if that’s how you roll. Once they’re completely cold you’ll be able to cut them into 24 neat little squares, or however many squares you want to cut them into.
(If you’re going to try for that 5-a-day thing I mentioned earlier, I just want to point out that there are probably health risks involved with eating this much chocolate-y goodness in one sitting. Consider yourself warned. Also please take pictures.)
They’re just so pretty. Look at them! Yes, I dusted them with icing sugar to make them look more photogenic, but you don’t have to do that. They’re just going in your mouth.
So there you have it – something to do with all that sloe gin you have lying around after the festive period. You could theoretically do this with any gin, in fact – let me know how that goes! You can try different fruit, alcohol, and chocolate combinations – it really is a very easy and versatile thing, the brownie.
*This is quite a wet mixture, so should be perfect for a gluten-free flour blend. My glamorous step-granny may well be the first person to try that out! Hope to be able to report back positive results.