Raspberry & dark chocolate brownies

Serves 12

Ingredients

300g dark chocolate

400g light-brown sugar

250g unsalted butter

4 large free-range hens’ eggs

150g plain flour

50g cocoa powder

180g raspberries

Method

Heat your oven to 180°C / 160°C fan / gas mark 4 and line a deep baking tray (20 x 30cm) with baking parchment. Weigh the chocolate, butter and sugar into a large non-stick saucepan and place over a medium heat stirring regularly until melted. Remove from the heat and place to one side while you sift the flour and cocoa powder into a separate bowl. Crack the eggs, one by one, into the cooled chocolate mixture and stir well until each egg is combined. Fold in the flour and cocoa powder until just combined and pour into the baking tray. Scatter the fresh raspberries evenly over the top of the mixture and bake in the centre of your oven for 25-30 mins (go for 25 mins if you prefer a more fudgy texture). Leave to cool in the tin and cut into 12 squares.

If you want to enjoy this as more of a dessert, warm a slice of brownie in the microwave for 30-40 seconds on high and serve with a large scoop of vanilla ice-cream and some fresh berries to garnish.

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