Chocolate Raspberry Brownies
American
Baked Goods
120
Calories
14.6 g
Carbs
3.4 g
Fat
9.5 g
Protein
•

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.
Ingredients

Dark Chocolate
•
200g

Salted Butter
•
250g

Light Brown Soft Sugar
•
400g

Plain Flour
•
140g

Cocoa
•
50g

Raspberries
•
200g

Egg
•
4 large

Milk Chocolate
•
100g