DECADENT CHOC AND RASPBERRY BROWNIES

Serves 8, prep 20 mins, cook 50 mins

WHAT YOU NEED

200g unsalted butter, chopped

200g dark cooking chocolate, chopped

1½ cups brown sugar, firmly packed

4 eggs, lightly beaten 1¼ cups plain flour

¹/₃ cup Dutch processed cocoa

½ tsp baking powder

1½ cups frozen raspberries (175g)

Vanilla ice-cream, to serve

WARM CHOC SAUCE 300ml tub thickened cream

200g dark cooking chocolate,

chopped 60g marshmallows

1

Grease an 18cm x 28cm rectangular slice pan. Line base and sides with baking paper, extending 2 2cm above pan edges. Place butter and chocolate in a medium saucepan over a low heat. Stir until smooth. Transfer to a large bowl. Add sugar and whisk until combined. Cool slightly. Add eggs 3 and whisk until combined. Sift over combined flour, cocoa and baking powder. Whisk until smooth. Stir in twothirds of the raspberries. Pour into prepared pan. Smooth over top. Sprinkle with remaining 4 raspberries. Cook in a moderate oven (180°C) for 5 30 minutes. Cover lightly with foil to prevent raspberries from over-browning. Cook for a further 15 to 20 minutes, or until centre is set and firm to touch. Remove from oven. 6 Cool in pan to room temperature. To make sauce, place cream, chocolate and marshmallows in a heatproof bowl. Sit bowl over a medium saucepan of simmering water and whisk until mixture is 7 smooth. Lift brownie from pan. Cut into squares. Drizzle with warm sauce. Serve topped with ice-cream.