Last week, a last minute birthday lunch meant I needed a quick dessert for a chocolate loving birthday girl. As always, I found one in my trusted GoodFood magazine: these chocolate raspberry brownies are so easy to make and judging by the mmmmh’s that kept coming they were a big hit!
Get started by heating the oven to 160 C. Line a 20×30 cm baking tray with baking parchment. If you don’t have a baking tray, just use an oven tray or roasting tin, anything that can go in the oven will work, just make sure to line it with baking parchment. Put 200 g dark chocolate (broken into chunks), 100 g milk chocolate (also broken into chunks), 250 g salted butter (if you don’t have this, just use unsalted butter and add a good pinch of salt) and 400 g soft light brown sugar in a pan and gently melt, stirring occasionally with a wooden spoon (you really need that much sugar, it’s surprising but true, I tried with less but ended up adding all of it anyway). Remove from the heat.
Stir 4 eggs, one by one, into the melted chocolate mixture. Sieve over 140 g plain flour and 50 g cacao powder and stir in. Stir in half of 200 g raspberries and scrape into the tray. Scatter over the remaining raspberries and bake for 35 min. Cool before slicing into squares. Enjoy while listening to You Sexy Thing by Hot Chocolate!