Chocolate Raspberry Brownies

• Dark Chocolate7 oz
• Milk Chocolate3½ oz
• Salted Butter8¾ oz
• Light Brown Soft Sugar1 lb
• Eggs4 large
• Plain Flour5 oz
• Cocoa1¾ oz
• Raspberries7 oz

Instructions

1. 1

   Heat oven to 180C/160C fan/gas 4.

2. 2

   Line a 20 x 30cm baking tray tin with baking parchment.

3. 3

   Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.

4. 4

   Remove from the heat.

5. 5

   Stir the eggs, one by one, into the melted chocolate mixture.

6. 6

   Sieve over the flour and cocoa, and stir in.

7. 7

   Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.

8. 8

   Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more.

9. 9

   Cool before slicing into squares.

10. 10

    Store in an airtight container for up to 3 days.