Chocolate, raspberry & sea salt brownies

Makes 24 large squares or 48 small squares Ready in 45 mins, plus cooling and chilling

325g butter, diced

125g cocoa powder

4 eggs

500g caster sugar

1tsp vanilla extract

250g plain flour

250g fresh raspberries

A few sea salt flakes, plus extra to serve

1 Preheat the oven to 180°C/gas 4. Line a 30 x 23 x 2.5cm baking tin with baking paper, foil or, better still, foil-lined baking paper, which is easier to handle.

2 Place the diced butter and cocoa powder in a microwave-safe bowl, then microwave (uncovered) on low, for a few secs at a time, stirring occasionally, until melted and combined. Remove from the microwave and set aside. If you don’t have a microwave, place in a heatproof bowl set over a slightly larger bowl filled with boiling water and leave until melted.

3 Whisk the eggs and caster sugar together, using a stand mixer or an electric hand-held whisk, until thick, pale and fluffy. Stir the egg mixture and vanilla extract into the cocoa mixture, then stir in the flour until combined.

4 Pour the mixture into the prepared baking tin and level it out. Dot the raspberries over the top, pushing them down slightly into the mixture, then sprinkle with the sea salt.

5 Bake for about 30 mins or until crusty around the edges but still squidgy in the middle (it will firm up a little as it cools).

6 Cool completely in the tin, then remove using the baking paper or foil. Cut into squares, peeling off the paper/ foil. Best eaten cold from the fridge, sprinkled with a little extra sea salt.