Ingredients
- Dark Chocolate (200 g)
- Milk Chocolate (100 g)
- Salted Butter (250 g)
- Light Brown Soft Sugar (400 g)
- Eggs (4 large)
- Plain Flour (140 g)
- Cocoa Powder (50 g)
- Raspberries (200 g)
Instructions
Steps
- Preheat your oven to 180°C (160°C for fan ovens) or gas mark 4.
- Prepare a 20 x 30 cm baking tray by lining it with baking parchment.
- In a saucepan, combine dark chocolate, milk chocolate, salted butter, and light brown soft sugar. Heat gently, stirring occasionally, until melted and smooth.
- Remove the pan from the heat and incorporate the eggs one at a time, mixing well after each addition.
- Sift in the plain flour and cocoa, then stir until fully combined.
- Fold in half of the raspberries, then pour the mixture into the prepared tray. Scatter the remaining raspberries on top.
- Bake in the middle of the oven for 30 minutes, or for an additional 5 minutes if you prefer a firmer texture.
- Allow the brownies to cool before cutting them into squares. Store in an airtight container for up to 3 days.