Ingredients
200g Softened Butter
275g Caster Sugar
200g Dark Chocolate
100g Plain Flour
1tsp Baking Powder
1tsp Baking Powder
75g Cocoa Powder
100g Milk Chocolate
3 Large Eggs
100g Raspberries
Method
- Fill a medium sized saucepan 1/3 way up with water and put the butter and dark chocolate into a large heatproof bowl and place on top of the saucepan and begin to melt on a low heat.
- Once melted, remove the bowl from the saucepan and wait to cool.
- Turn on your oven to 180 degrees and line a shallow rectangle baking tin with baking paper
- Sieve the flour and cocoa powder into a medium bowl before adding the baking power.
- Chop the milk chocolate into rough pieces
- Crack the eggs into a separate bowl and mix in the sugar until combined using an electric whisk.
- When the eggs are smooth, pour in the cooled chocolate mixture and gently fold until both mixtures are combined this may take a while so be patient!
- Add the flour, baking power and cocoa power to the mixture and gently fold again.
- Stir in the milk chocolate pieces and raspberries before spooning the mixture into the baking tin.
- Place in the oven and cook for 25 minutes
- Once done, leave to cool for a further 25 minutes and then cut into squares.