Easy Chocolate Raspberry Brownies

Ingredients

• 175 g dark chocolate ((minimum 60% cocoa solids))
• 125 g unsalted butter
• 2 medium eggs
• 125 g dark muscovado sugar
• 100 g plain flour (sifted)
• 1 tsp baking powder
• 1 tsp vanilla essence
• A pinch of salt
• 100 g fresh raspberries

Instructions

1. 1

   Preheat the oven to 170 C/325 F. Line a 9-inch square cake tin with parchment paper.

2. 2

   In a pan, melt the chocolate and butter and allow to cool slightly.

3. 3

   In a mixing bowl, whisk the eggs by hand or with an electric hand mixer until thick. Add the sugar and vanilla essence and continue to mix until you obtain a thick and glossy mixture.

4. 4

   Add the melted chocolate mixture and continue to beat.

5. 5

   Fold the sifted flour, baking powder, and a pinch of salt.

6. 6

   Pour half of the mixture in the tin, scatter the raspberries evenly and cover with the rest of the mixture.

7. 7

   Bake for 35-40 minutes. Test the brownies with a skewer and remove them from the oven when just a bit of mixture adheres to the skewer.

8. 8

   Remove to a wire rack and allow to cool for 15 to 20 minutes before cutting into squares.