Dofe baking portfolio : March bakes

Puff pastry chicken parcel

Chocolate caramel flapjack

Chocolate brownies with raspberry sauce

These taste gorgeous and the raspberry adds a tangy flavour and a vibrant colour.

For the brownies
200g plain chocolate,
250g butter,
300g caster sugar,
4 eggs,
2 teaspoon baking powder,
80g cocoa powder,
70g plain flour

For the sauce

150ml double cream

15 raspberries

Step 1: melt the chocolate, butter and sugar together in a pan over a medium heat, stirring regularly
Step 2: once it is all melted take off the heat and leave to cool for 5-10 mins.
Step 3: mix the eggs in a jug.
Step 4: add the eggs and stir well.
Step 5: sieve the flour, cocoa powder and baking powder into the bowl and stir until all the ingredients are combined.
Step 6: pour into a brownie tin lined with baking parchment.
Step 7: cook in the oven for 20mins, these will be gooey when you take them out but ensure they aren't too wobbly.
Step 8: cut into squares.

Step 9: leave to cool.
Step 10: whip the double cream.

Step 11: crush up the raspberries and add them to the cream.

Step 12: put the sauce in the fridge to cool and set.