Moist, chocolatey and decadent, these raspberry-studded brownies will not last long!
by Lindsay Evans
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1 300g best quality chocolate bar, coarsely chopped
1 cup butter, diced
4 large eggs
2 cups granulated sugar
1 tbsp pure vanilla extract
1 cup all purpose flour
1 tsp baking powder
1 tsp sea salt flakes
1 cup fresh or frozen raspberries
Preheat oven to 350 F. Lightly butter and flour a 9 x 13-inch pan and set aside. In a large heavy pot, melt chocolate and butter over low heat stirring constantly. Set aside to cool slightly.
In a large bowl, using an electric mixer, beat eggs. Gradually beat in sugar and continue to beat until thick and very pale, about 3 to 4 minutes. Add vanilla and melted chocolate and beat lightly until just blended. In a medium bowl combine flour, baking powder and salt. Gradually stir into chocolate mixture. Pour into prepared pan and smooth top. Sprinkle allover with raspberries.
Bake in preheated oven for 30 - 40 minutes, until firm on outside but still moist inside. Remove to a wire rack and let cool. Cut into 12 large squares.