So yesterday was valentines day. We don't make a big deal of it in our house but I did bake something. Something lush and rich and befitting valentines day and now I am a bit in love with this brownie. It's completely dense and gooey and so chocolaty it makes me swoon but then the little bites of raspberry tartness lift it from being too full on which means you can eat more and more. I'm still debating as to whether that's a good thing or a bad thing.
350g brown sugar
220g dark chocolate (around 70% cocoa)
4 x free range eggs
140g plain flour
200g frozen raspberries
Line a 20x30cm (ish) slice tin with baking paper. Melt the butter, sugar and dark chocolate in a large saucepan over a medium heat, stir until smooth and thick.
Next add in the eggs one at a time stirring each one in completely. Then sift over the flour and cocoa, stir until incorporated then lastly gently stir through the raspberries.
Cook at 160 fan (or 180 no fan) for 35 to 40 minutes until it is set on top and beginning to come away from the sides, you don't want a clean skewer with a brownie.
Cool in the tin for 10 minutes then transfer to a rack using the baking paper to cool further. Once cool dust with cocoa powder.