RASPBERRY FROSTED BROWNIES

MAKES 1 TRAY FOR SLICING

1 x quantity Gooiest Ever Brownies, see left 150g good-quality dark eating chocolate (about 50 per cent)

25g unsalted butter

1 tbsp apple juice freeze-dried raspberry pieces and raspberry powder to decorate

Leave the brownie to cool in the tin before removing. For the frosting, break up and melt the chocolate and butter in a small nonstick saucepan over a low heat, add the apple juice and stir until glossy and smooth. You can add a drop or two of boiling water as necessary to keep it nice and shiny. Spread over the brownie in a thin layer using a palette knife, taking it up to the edge. Scatter with freeze-dried raspberry pieces and dust with raspberry powder. Allow to set for a couple of hours before slicing.

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