Best ever chocolate raspberry brownies

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N/A

Cuts into 15 squares

Source

Ingredients

200g dark chocolate, broken into chunks

100g milk chocolate, broken into chunks

250g pack salted butter

400g soft light brown sugar

4 large eggs

140g plain flour

50g cocoa powder

200g raspberries

Method

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.

Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.