Simmone Logue's Cioccorosso Chocolate Raspberry Brownie

A traditional chocolate raspberry brownie infused with the dark chocolate and red fruit notes of Nespresso’s new Limited Edition Variations coffee, Cioccorosso. To create one batch of brownies (approx. 25 pieces), follow the simple steps below.

  • 270g Dark chocolate 240g Castor sugar 220g Plain flour 180g Butter 165g Egg (3 large eggs) 3ml Vanilla essence 1 x Cioccorosso espresso (40ml) 100g Raspberries (fresh or frozen)
  • Grease and line baking tin with baking paper
  • Melt butter in a saucepan until hot
  • Add the chocolate and stir until melted
  • Remove from the heat
  • In a separate bowl, mix sugar and vanilla together
  • Add eggs to sugar and vanilla then mix
  • Then add the melted butter and chocolate so that both bowl's ingredients are combined
  • Make an espresso shot (40ml)of Cioccoroso coffee and mix through
  • Add flour and mix
  • Once all combined, pour into baking tin and smooth
  • Scatter fresh or frozen raspberries evenly over the top
  • Bake in preheated oven at 160 degrees celsius for 3540 minutes or until firm
  • Cool before slicing
  • Cut into 25 pieces