recipe

Raspberry Spiked Chocolate Brownies

makes 16

ingredients

200g dark chocolate, chopped
250g butter
1 3/4 Cups brown sugar
4 eggs
1 1/3 cups plain flour
1/4 teaspoon baking powder
1/3 cup cocoa powder, sifted
1 1/2 cups raspberries, fresh or frozen

method

1. Preheat oven to 180.
2. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth.
3. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine.
4. Pour into a 23cm greased square cake tin lined with non-stick baking paper.
5. Top the mixture with the raspberries and bake for 45 mins or until set. Brownies should be very fudgey in the middle. If using frozen berries, no need to defrost them first.

From Donna Hay - Chocolate... contributed by Lee-Anne Borrow