Chocolate Raspberry Brownies

About This Recipe

Instructions

1. 1

   Heat oven to 180C/160C fan/gas 4.

2. 2

   Line a 20 x 30cm baking tray tin with baking parchment.

3. 3

   Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.

4. 4

   Remove from the heat.

5. 5

   Stir the eggs, one by one, into the melted chocolate mixture.

6. 6

   Sieve over the flour and cocoa, and stir in.

7. 7

   Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.

8. 8

   Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more.

9. 9

   Cool before slicing into squares.

10. 10

    Store in an airtight container for up to 3 days.

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