Over the last few years I have been complaining about not having anywhere to grow herbs to cook with - if I have to make the trek down to the garden I'm not gonna use them (I love fresh herbs but I guess the love is not quite THAT strong) and everything we try to grow on our kitchen table just seems to die within hours of you putting it there. So when I was staying in Berlin I got serious balcony-envy at Judith and Mimi's place. Apart from lots and lots of fresh herbs they were growing the most amazing strawberries on their balcony (I'm keeping my fingers crossed for the tomatoes!!!). One evening we were having dinner with their neighbour Daniel and the conversation moved to the raspberries he's growing and how they're all amazingly amazing. Thinking of raspberries (while having one of Judith's amazing peanut brownies) got me excited about how well raspberries would go with brownies. Here's the end product :)
200g Good dark chocolate, broken into pieces
150g Wholegrain spelt flour
100g Buckwheat flour
200 - 250g Caster sugar
A pinch of salt
1/2 Vanilla pod
Preheat your oven to 180 degrees
Melt the butter and the chocolate in a small saucepan and let it cool slightly.
Put the dry ingredients into a mixing bowl, add the chocolate mixture and mix until it's well combined. At this point you could try what you've got to see whether it's sweet enough. I prefer them with 200 grams of sugar but if you've got a sweet tooth you might want to go for 250.
Mix in the eggs, make sure they're properly incorporated, and add the raspberries.
Find a brownie tin (mine has reappeared, oh the joy!), pour the batter in and bake the whole thing for about 18-20 minutes. Since the raspberries are so juicy I baked mine until they were rather well done (so while you don't get the normal gooeyness that way they're not a complete mess the next day).
Make your labmates love you by sharing them :)