Chocolate Raspberry Brownies

Ingredients

• 200g Dark Chocolate
• 100g Milk Chocolate
• 250g Salted Butter
• 400g Light Brown Soft Sugar
• 4 large Eggs
• 140g Plain Flour
• 50g Cocoa
• 200g Raspberries

Instructions

1. Preheat the oven to 180°C (160°C fan). Line a 20 × 30 cm baking tin with baking parchment.
2. Place the dark chocolate, milk chocolate, butter, and light brown sugar into a saucepan. Melt gently over low heat, stirring occasionally, until smooth and glossy. Remove from the heat and allow to cool slightly.
3. Stir the eggs into the chocolate mixture one at a time, mixing well after each addition. Sift the flour and cocoa powder into the bowl and gently fold them in until the batter is smooth and well combined.
4. Fold in half of the raspberries, being careful not to crush them. Pour the batter into the prepared tin and smooth the surface. Scatter the remaining raspberries evenly over the top.
5. Bake on the middle shelf of the oven for about 30 minutes for a softer, fudgier texture, or bake for an additional 5 minutes if you prefer firmer brownies. Allow to cool completely before slicing into squares.
6. Store the brownies in an airtight container at room temperature for up to 3 days.

instructions_source: editorial-classic