Raspberry ruffle…a raspberry and coconut fondant filling covered in dark chocolate. I have to be honest, I’m really not a fan of raspberry ruffle at all but I know lots of people are.
I remember creating a cupcake version of this back a few years ago and customers would go crazy for them. I never saw the appeal myself but as the saying goes, give the people what they want!
So here’s my brownie version. A rich dark chocolate brownie, infused with raspberry and coconut, swirled with a sweet raspberry and coconut marshmallow filling and stuffed and topped with raspberry ruffle chocolates.
Ingredients – serves 8-9
130g unsalted butter
170g dark chocolate
225g granulated sugar
1 and 1/2 tsp vanilla extract
2 large eggs
90g plain flour
25g desiccated coconut
50g cocoa powder
Pinch of salt
60g frozen raspberries or 50g raspberry spread
2 bags of raspberry ruffle chocolates
For the swirl –
Jar of marshmallow fluff
100g raspberries or 60g raspberry spread
30g desiccated coconut
1 tsp vanilla extract
1. Preheat your oven to gas mark 4/170c electric/150c fan and grease and line a 9×9 square tin with greaseproof paper.
2. In a heatproof bowl, add the butter and chocolate and melt together for around 30-40secs. If they haven’t fully melted, stir and then heat for another 10-15 seconds.
3. In a bowl, add the sugar, eggs and vanilla and whisk on a high speed until the mixture is smooth, creamy and increased in volume.
4. Then add the melted chocolate/butter to the mix and whisk again on a slow speed until combined.
5. Add the raspberries (or raspberry spread) and mix together until combined.
6. In a bowl, add the flour, cocoa powder, salt and coconut and give everything a quick stir before adding to the wet mix. Then with the whisk on a slow speed or using a spatula, gently fold all the ingredients and together.
7. Transfer the brownie mixture to the tin and spread out evenly using a spatula or spoon. Then press down a few of the raspberry ruffle chocolates into the brownies.
8. In a heat proof bowl, add the marshmallow fluff, raspberry spread (if using fresh raspberries add them after heating the marshmallow fluff) and vanilla and heat in the microwave for 30 secs.
9. Give the mixture a stir and then heat in the microwave again for another 20 seconds.
10. Add the coconut (and raspberries if using fresh) to the mix and stir together until everything is combined (you could also add a few drops of pink food colouring if you wanted a deeper pink colour) then pour the mixture over the top of the brownie mix and gently spread it out using a spoon or spatula.
11. Bake in the oven for around 25 minutes.
12. Leave to cool for 5 minutes and then gently press a few raspberry ruffle chocolates into the brownies.
13. Leave to cool completely in the tin and then chill for at least 3 hours before cutting and serving.