SALTED CHOCOLATE & RASPBERRY BROWNIES

Makes 12 ¾ cup plain flour ¼ cup premium Dutch cocoa 180g unsalted butter, chopped 100g 70% cocoa dark chocolate, chopped 3 eggs 1½ cups caster sugar 1 teaspoon vanilla extract 150g fresh raspberries 1 tablespoon sea salt flakes

Preheat oven to 175°C. Grease a 28cm x 18cm lamington pan, then line base and sides with baking paper, allowing it to overhang. Sift flour and cocoa into a medium bowl. Set aside until required. Place butter and chocolate in a heatproof bowl set over a saucepan half-filled with simmering water (make sure bowl doesn’t touch water). Stir with a metal spoon until butter and chocolate melt. Remove bowl from heat and stir until smooth and glossy. Set aside at room temperature for about 20 minutes to cool. Using an electric mixer, beat eggs, sugar and vanilla until thick and pale. Add cooled chocolate mixture and stir with a wooden spoon or spatula until well combined. Fold in flour mixture, then pour into prepared pan. Gently press raspberries into surface of brownie. Bake for 35–40 minutes or until just firm in centre. Cool in pan. Transfer brownie to a board and cut into 12 pieces. Sprinkle with sea salt to serve. >