200g dark chocolate, chopped
100g milk chocolate, chopped
250g butter
400g caster sugar
4 large eggs
140g flour
50g cocoa powder
200g raspberries
Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking paper. Place chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
Stir in the eggs, one by one, into the melted chocolate mixture. Sieve the flour and cocoa, and stir in. Stir in half the raspberries, and scoop mixture into a tray, then scatter over the remaining raspberries. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.
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