Michelle Darmody's raspberry chocolate brownies: Today

Ingredients

• 250g butter
• 250g dark chocolate, broken into even size pieces
• 4 eggs
• 330g golden caster sugar
• a pinch of sea salt
• 10g cocoa powder
• 140g plain flour
• a handful of raspberries

Method

1. Line a 9-inch square tin with parchment and preheat your oven to 180ºC/gas mark 4. I do not use the fan setting on my oven for brownies.
2. Make sure to leave some parchment paper around the edges that can be used to remove the block of brownies from the tin after baking.
3. Melt the butter and dark chocolate together over a very low heat then take the saucepan off the heat.
4. Beat the eggs, sugar, salt, cocoa powder and flour together until combined.
5. Stir the two mixtures together, stir in the raspberries and scoop the batter into your prepared tin.
6. Bake in the centre of an oven for about 25 minutes.
7. The surface will be shiny and just beginning to crack around the edges and the centre will still be a little soft. You can use a skewer to test them.
8. There should be moist crumbs attached when the skewer is poked into the center of the tray.
9. If there is still wet batter on the skewer, the brownies need a bit longer in the oven, set your timer for three-minute intervals.
10. Allow to cool in the tin.