These are divine, extra chocolaty and extra delicious with the addition of the white chocolate and raspberries. Leave out either if you prefer…
Makes 25
Ingredients
- 200g (8ozs) dark chocolate, chopped
- 150g (6ozs) butter
- 225g (9ozs) caster sugar
- 3 eggs, beaten
- 150g (6ozs) plain flour
- 1 teaspoon baking powder
- 125g (5ozs) white chocolate, chopped
- 125g (5ozs) raspberries
Preheat the oven to 180°C/350°F/Gas Mark 4.
Method
- Line a 20cm (8 inch) square brownie tin with greaseproof paper and grease the base and sides.
- In a bowl sitting over simmering water melt the dark chocolate and butter.
- Stir in the sugar, then the eggs, gradually.
- Then add in the sifted flour and baking powder followed by the white chocolate and finally the raspberries.
- Spread the mixture into the prepared tin and bake in the oven for 35 minutes or until just firm on top.
- Remove from the oven and let sit in the tin for another 30 minutes before removing from the tin, cut into squares and serve.
- These are deliciously moist so will keep for 4 or 5 days in an airtight container somewhere cool.