Chocolate and raspberry brownies

Prep: 25 mins
Cook: 50 mins
Chocolate and raspberry brownies
These brownies are dark and decadent, rich and gooey and above all totally moreish!

350g dark chocolate (55-60% cocoa solids)

250g unsalted butter

3 free range eggs

250g/9oz dark muscavado sugar

110g plain flour, sifted

1 tsp baking powder

Pinch of salt

175g fresh raspberries

Preheat the oven to 170C/325F/Gas 3. Grease a 23cm/9in square cake tin with a little butter.

Melt the chocolate and butter together and then leave to cool a little.

Whisk the eggs until they begin to thicken and then add a little sugar at a time beating until glossy and all the sugar has been added. Mix in the melted chocolate and fold in the flour, baking powder and salt.

 Pour half the mixture into the cake tin. Sprinkle the raspberries over it and cover with the other half of the mixture.

Transfer to the oven to bake for about 40 minutes or until the surface is firm.

Remove the cake to a wire rack, and leave to cool for 20 minutes.. Cut the cake into squares and take out of the tin when cold. 

Makes 16 brownies

Preparation Time
25 minutes

Cooking Time
50 minutes

Main ingredients
Chocolate, Fruit

Recipe Type
Party Food, Cakes & Baking, Dessert, Easy, Entertaining, Kids Food, Cake Stall

Special Info
Nut free, Vegetarian

Level of Difficulty

We tried this as a gluten free recipe and it works really well. Just substitute the flour and baking powder with gluten free alternatives. 

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