CHOC-TOP BROWNIES

SERVES 12 PREP 20 MINS COOK 45 MINS + CHILLING

✦ 200g dark chocolate, chopped

✦ 150g butter, chopped

✦ ²⁄ 3 cup plain flour

✦ ½ cup cocoa powder

✦ 1²⁄ 3 cups brown sugar

✦ 4 eggs, whisked

✦ ½ cup sour cream

✦ 1 tsp vanilla extract

✦ 125g raspberries

TOPPING

✦ 100g milk chocolate

✦ 100g white chocolate

1 Preheat oven to 180°C. Lightly grease and line a 20cm square pan with baking paper.

2 In a medium saucepan, stir chocolate and butter over low heat until melted. Cool slightly. Stir in flour, cocoa and sugar, then egg, sour cream and vanilla. Fold through raspberries.

3 Pour into pan. Bake 40-45 mins until a skewer comes out with a few crumbs.

4 TOPPING Break chocolate into squares, then cut in half to form rectangles. Arrange over top of warm brownie, pressing in gently. Chill until completely cooled.