Best ever chocolate raspberry brownies
200g dark chocolate broken into chunks
100g milk chocolate broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour
50g cocoa powder
1. Heat the oven to 180c/160f /gas 4. Line a 20x 30 cm baking tray tin with baking parchment. Put the chocolate butter and sugar 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 minutes or if you prefer a firmer texture for 5 minutes more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
Pairs Well With
It is French.