Pairing rich, fudgy brownie with the sweet hit of rhubarb and raspberries, this is picnic fare at its finest. For another twist on this favourite, swap the rhubarb for a spoonful of tahini swirled through just before baking, and add a sprinkling of nuts.
- 450 gm caster sugar
- 4 eggs, at room temperature
- 170 gm plain flour
- 110 gm Dutch-process cocoa, sifted
- 250 gm butter, melted, plus extra for greasing
- Scraped seeds of 1 vanilla bean
- 360 gm dark chocolate (53%-66% cocoa solids), melted
- 250 gm rhubarb stalks (about ½ bunch), trimmed and sliced diagonally
- Freeze-dried raspberries (see note), to serve
- 1Preheat oven to 160°C. Whisk sugar and eggs in an electric mixer until thick and pale and mixture holds a ribbon (4-5 minutes).
- 2Sift flour, cocoa and 1 tsp salt (or to taste) into a bowl, then add butter and vanilla seeds and whisk to combine. Add egg mixture, whisk to combine, then fold in melted chocolate.
- 3Grease a 20cm x 30cm lamington tin and line with baking paper, leaving some overhanging. Spread batter in tin, top with rhubarb, and bake until a skewer withdraws clean (40-45 minutes). Cool, then top with freeze-dried raspberries. Cut into 5cm squares to serve. Brownie will keep in an airtight container for 2 days.
Freeze-dried raspberries are available online from fresh-as.com
Drink suggestion: Thermos of strong coffee. Drink suggestion by Max Allen.