Chocolate Raspberry Brownies

Dessert · United States classic.

Ingredients

• 200g Dark Chocolate
• 100g Milk Chocolate
• 250g Salted Butter
• 400g Light Brown Soft Sugar
• 4 large Eggs
• 140g Plain Flour
• 50g Cocoa
• 200g Raspberries

Method

1. Heat the pan — Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment.
2. Stir — Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.
3. Mix together — Remove from the heat. Stir the eggs, one by one, into the melted chocolate mixture.
4. Stir — Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
5. Bake — Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more.
6. Continue cooking — Cool before slicing into squares. Store in an airtight container for up to 3 days.

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• Mac and Cheese
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• Buttermilk Pancakes