Fudgy Raspberry Brownies

Ingredients 

• 1 cup Raspberries, fresh or thawed

• 

  • 3 Eggs, large
  • • 1/2 cup All-purpose flour, plain
    • 1 cup Caster / super-fine sugar
    • 1/2 cup Cocoa powder, unsweetened
    • 200 g Dark chocolate
    • 1/2 tsp Salt
    • 1 tsp Vanilla essence
    • • 125 g Butter, unsalted 

How to Make Fudgy Raspberry Brownies

1. Combine the chopped chocolate and butter in a large microwave-safe bowl.

2. Microwave for 1 minute (less if your butter is soft) and stir well. Microwave in short 10 second bursts until mixture is smooth, shiny, and all the chocolate has melted.
3. Add the sugar.
4. Whisk until well combined. The mixture will be grainy - don't worry about this.

5. Add the eggs, one at a time, and whisk well in between. You want to whisk a fair amount in between each egg as this will help dissolve the sugar and give you a nice shiny crust.

6. Add the cocoa powder, flour and salt (no need to sift!).
7. Stir very well. The batter will become very thick, so I switch to a wooden spoon instead of a whisk. Make sure to scrape down the entire bowl so there are no lumps of flour.
8. Fold in half of the raspberries (i.e. ½ cup), being careful not to squish them too much.

9. Grease a 20 cm x 20 cm (8 x 8 inch) square cake tin. Line with baking paper.

10. Spread the batter into the tin.
11. Top with remaining raspberries (the other ½ cup).
12. Bake until the brownie doesn't wobble when gently shaken. It should be 'puffed up' evenly across the surface of the brownie without any sunken areas.

Enjoy!