Dark Chocolate Raspberry Brownies

Ingredients

• 150 g unsalted butter
• 240 g sugar
• 120 g dark chocolate 60-70% cacao + 30g more to add chopped
• 1 tsp vanilla essence
• 2 eggs cold (fresh out of the fridge)
• 70 g all purpose flour
• 1 tsp salt
• 150 g raspberries

Instructions

1. 1

   In the bowl where you're going to mix the batter later add butter in cubes, sugar and dark chocolate. Put it on a bain marie making sure that the water doesn't touch the bottom of the bowl.

2. 2

   Once everything is melted together give it a mix, take off the heat and wait for it to be warm.

3. 3

   Add the vanilla essence and 1 egg at a time until fully incorporated with an electric mixer. Mix for a few minutes on high or by hand about 75 times.

4. 4

   Add the flour and salt and mix on high speed for a few extra minutes. It's these intervals of mixing that will give us the paper texture on top.

5. 5

   Line with baking paper a 20x20cm mould and fill with the dough.

6. 6

   Lay the raspberries on top of the dough.

7. 7

   Take to a preheated oven at 180C for 20-30min or until the tip of a knife comes out with a bit of cooked yet moist dough.