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Raspberry-Spiked Chocolate Brownies

Name: Raspberry-Spiked Chocolate Brownies
Ingredients: 200 grams (7 ounces) dark chocolate, chopped; 250 grams (8 ounces) butter; 1 3/4 cups brown sugar; 4 eggs; 1 1/3 cups plain (all-purpose) flour; 1/4 teaspoon baking powder; 1/3 cup cocoa, sifted; 1 1/2 cups raspberries, fresh or frozen*; If using frozen raspberries there is no need to defrost them first. You can also use fresh or frozen blueberries.

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directions

1.
Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30–35 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.

Recipes sourced from Epicurious.com.

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