Recipe to make 16
10oz /300g caster sugar
8oz/225g unsalted butter
3oz/75g plain flour
3oz/75g cocoa (not drinking chocolate)
8oz/225g 70% dark chocolate melted ( I used Green & Blacks)
4oz/100g 70% dark chocolate cut into chunks
3oz/75g Frozen Raspberries (do not thaw)
a 9"/23cm square tin lined with baking parchment
Heat the oven to 180c/350f/gas 4
Beat together the sugar and the eggs until the sugar loses it's graininess
Melt the butter over a low heat and beat into the egg & sugar mixture
Sift together the flour & cocoa powder and add to the egg & butter mixture
Stir in the melted chocolate and add the chocolate chunks
Lastly gently stir in the frozen raspberries being careful not to break them too much
Bake in the pre-heated oven for approximately 30 minutes.
The brownies may appear undercooked but do not over bake them
Leave to cool completely in the tin.
Turn out, remove the paper and cut into 16 squares with a sharp, warm knife.