Sarah/Donna Hay’s Raspberry- Spiked Chocolate Brownies

This recipe belongs to a friend of a friend, Sarah but it also happens to be a Donna Hay recipe. Sarah is a brilliant cook and I have had the pleasure of attending one of Sarah’s afternoons teas where she cooked up a storm. This recipe is no exception. I have modified the method a little to suit my tastes

Ingredients
200g dark (70%) chocolate
250g butter
1 ¾ cups (205g) brown sugar
4 eggs
1 1/3 cups (200g) plain flour
¼ teaspoon baking powder
1/3cup (40g) cocoa powder sifted
1 ½ cups raspberries (I use frozen)

Method
1. Preheat oven to 180°C.
2. Line and grease a square 23cm cake tin.
3. Over a low heat, melt chocolate and butter in a small saucepan. Mix should be smooth and glossy when melted.
4. In a bowl, mix sugar and eggs until mixture in light and fluffy and the sugar has dissolved.
5. Sift flour, baking powder and cocoa over sugar and egg mix, add the chocolate mix, and stir to combine (be careful not to over mix otherwise the dough will become tough).
6. Top with raspberries and push a few of them down into the middle of the mix.
7. Bake for 45mins or until set (should be fudgey in the middle).

Enjoy