Baker creates bit of a stir at the Express...
THE 200g dark chocolate 100g milk chocolate 250g pack salted butter
400g soft light brown sugar 4 large eggs 140g plain flour 50g cocoa powder 200g raspberries. ●● HEAT oven to 180C/160C fan/gas 4.
Line a 20 x 30cm baking tray tin with baking parchment.
Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally. Remove from the heat.
Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in.
Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins. Cool before slicing into squares.