Recipe: Chocolate and Raspberry Brownies

These are incredibly naughty but so worth it! I like to serve them with more raspberries on the side and a cup of tea but they are rich enough and gorgeous enough to be served as a dessert, perhaps with a scoop of vanilla ice cream.

Ingredients:

250g butter
250g dark chocolate, broken into pieces
200g sugar
4 large eggs
75g plain flour
1 small punnet raspberries

Preheat oven to 170°C. Grease and line with greaseproof paper a 25 x 25cm baking dish.

1.) Place butter and chocolate into a heat proof bowl and place over a saucepan of barely simmering water. Stir from time to time until melted.

2.) Meanwhile, place the sugar and eggs into a large mixing bowl & whisk until pale & creamy.

3.) Remove the chocolate and butter from the heat and stir to blend well. Set aside to cool for about 5 minutes.

4.) Once the chocolate mix has cooled a little, pour into the eggs and sugar, mixing as you do so.

5.) Fold the flour into the mix, until just blended.

6.) Gently fold in the raspberries, being careful not to break them up.

7.) Pour the mix into the prepared dish and spread it out evenly.

8.) Bake for 25 minutes at 180°C/Gas mark 3½ .

9.) Let them cool in the tin as they are quite soft when still warm then cut into squares and serve.