Treat yourself to these amazing Chocolate and raspberry brownies no matter what the occasion.
250g unsalted butter
250g 70% chocolate
3 whole eggs
250g castor sugar
30g raw cocoa - any coco powder will do the job
175g plain flour
100g frozen raspberries
1 1/2tsp baking powder
Pre heat your oven to 175°c. Grease and line a 8'' x 12'' inch cake tray with butter and flour or baking paper.
Gently melt butter and chocolate together using a double boiler or a microwave until melted.
Meanwhile using an electric mixer whip the sugar and eggs until light and fluffy.
Pour the melted butter and chocolate mixture into the whipped eggs and continue beating for about a minute.
Then add the frozen raspberries into the mixture and stir until all incorporated.
Sift in the dry ingredients into the wet ingredients and mix until all incorporated.
Pour the mix into the tray and bake for about 25 to 35 minutes depending on your oven. When the cake is ready it will be soft but not a raw liquid wobble if you know what I mean. If it's still batter keep it cooking.
Once cooked take out of the oven and let it cool on the side until ready to garnish.
Once cooled cut into potions and serve with a few blobs of whipped cream and some frozen raspberries.