Chocolate Raspberry Brownies

Instructions

1- Heat oven to 180C/160C fan/gas 4.

2- Line a 20 x 30cm baking tray tin with baking parchment.

3- Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon.

4- Remove from the heat.

5- Stir the eggs, one by one, into the melted chocolate mixture.

6- Sieve over the flour and cocoa, and stir in.

7- Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.

8- Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more.

9- Cool before slicing into squares.

10- Store in an airtight container for up to 3 days.