RASPBERRY-SPIKED CHOCOLATE BROWNIES

Raspberry-Spiked Chocolate Brownies image

Provided by Donna Hay

Yield Makes 16 brownies

Number Of Ingredients 9

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200 grams (7 ounces) dark chocolate, chopped
250 grams (8 ounces) butter
1 3/4 cups brown sugar
4 eggs
1 1/3 cups plain (all-purpose) flour
1/4 teaspoon baking powder
1/3 cup cocoa, sifted
1 1/2 cups raspberries, fresh or frozen*
If using frozen raspberries there is no need to defrost them first. You can also use fresh or frozen blueberries.

Steps:

Preheat the oven to 180°C (355°F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30-35 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.