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Best ever chocolate raspberry brownies

By Sarah Cook

Squidgy and super moreish, these gorgeous foolproof fruity chocolate bakes will be snapped up in seconds

Prep:10 mins
Cook:40 mins

Easy

Nutrition per serving

kcal 389
fat 22g
saturates 13g
carbs 44g
sugars 38g
fibre 2g
protein 5g
salt 0.4g

Ingredients

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
200g raspberries

Method

Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm 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.
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. Store in an airtight container for up to 3 days.

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