Raspberry Brownies

INGREDIENTS  

• 300 g milk/dark chocolate
• 250 g pack butter
• 400 g soft light brown sugar
• 4 large eggs
• 140 g plain flour
• 50 g cocoa powder
• 200 g raspberry

INSTRUCTIONS 

• Preheat the oven to 180C/160C fan/gas 4 and line a 20×30 cm baking tin with baking paper.

Melt the chocolate, butter and sugar

• Break the chocolate into pieces and put into a small pan. Measure the butter and sugar out and add to your pan.
• Heat over a gentle heat, stirring occasionally until it is fully melted, then remove from the heat. Add the chocolate mixture to a large mixing bowl.

Add the eggs

• Break the eggs one at a time into a small bowl or cup and add to your melted chocolate mixture. Stir the eggs in, one at a time.

Add the flour and cocoa

• Measure the flour out and cocoa powder out.
• Seive the flour and cocoa, into your chocolate mixture and stir it in.

Add the raspberries

• Stir half the raspberries into the bowl

Bake the raspberry and chocolate brownies

• Pour the raspberry mixture into your prepared baking tin and scatter over the remaining raspberries. Make sure you spread them out as much as possible.
• Bake for 35-45 minutes. It’s ready when the top has crisped up but it still has a little wobble in the centre. Cook it a bit longer if you want a firmer, less fudgey texture.
• Cool in the tin, then remove and cut into squares.