Chocolate Brownies: A recipe

Chocolate Brownies with Raspberries

INGREDIENTS:

Frozen raspberries

200g 70% cocoa chocolate
250g butter
300g golden caster sugar
3 large eggs, plus 1 extra egg yolk
60g plain flour
½ tsp baking powder
Pinch of salt
60g cocoa powder

METHOD:

1. Pre-heat the oven to 180C (140 if it's fan assisted), and line a baking tin with baking paper.

2. Set a bowl over, but not touching, a pan of simmering water, and add 200g of the chocolate, broken into pieces. Allow them to melt, stirring occasionally, and then remove from the heat.

3. Beat the butter and sugar together until light and fluffy.

4. Gradually add the eggs, beating well between each addition to ensure it's thoroughly incorporated before pouring in any more. Mix as vigorously as you can for five minutes until the mixture has a silky sheen, and has increased in volume.

5. Fold in the melted chocolate with a metal spoon, followed by the flour, baking powder and cocoa powder.

6. Spoon half the mixture into the tin, and add broken up pieces of frozen raspberries. Spoon over the rest of the mixture and bake for 30 minutes. Test with a skewer; it should come out sticky, but not coated with raw mixture. If it does, put it back into the oven for another 3 minutes, then test again.