Described by the Good Food Magazine as 'best-ever...' Always a claim I like to try out!! Really lovely soft brownies but to be honest I didn't think the raspberries added much...may have been that my raspberries were just a touch too tart. However, I'm pretty sure I could make the recipe again and just leave out the raspberries.
200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
1. Heat oven to 180C/160C fan/gas 4. Line a 20x30cm baking tray with baking parchment. Put the chocolates, sugar and butter in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
2. 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.