Naughty-but-Nice Dark Chocolate and Raspberry Brownies

Everyone deserves a treat now and again, and these will go down a storm at parties with adults and children alike…

MAKES 16 SQUARES

Ingredients:

150g Dark Chocolate, broken into peices (70% cocoa)
50g Milk Chocolate, roughly chopped (good quality)
I punnet of Raspberries (save at least 8 for the top, cut into halves)
130g Butter, chopped into small squares
225g Caster Sugar
55g Cocoa Powder (Plus extra for dusting at the end)
75g Plain Flour
¾ tsp Baking Powder
3 eggs, beaten

You will need:

A 20cm Square baking tin (or disposable foil baking tin of the same size) lined with baking parchment.

To make:

  1. Preheat Oven to 180 degrees
  2. Heat the butter and dark chocolate in a saucepan, once melted and glossy take off the heat.
  3. In another bowl, sift the cocoa powder, flour and baking powder and add in the sugar.
  4. Add the dry ingredients to the melted chocolate and stir until well mixed.
  5. Add the beaten eggs, and stir in the chopped milk chocolate and raspberries. Give it a good mix.
  6. Pour the mixture into your prepared tin, flatten out with a spoon and top with the raspberry halves. (Sprinkle randomly over the mixture.)
  7. Bake in the oven for 20 minutes
  8. Move from the oven and cool in the tray before pulling out using the baking parchment and then cut into squares.
  9. Dust with a little cocoa powder.

Delicious Served warm with creme freche or ice cream.

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