oil, for the tin
450g golden caster sugar
1 /2 lemon, juiced
300g good quality dark chocolate
30g cocoa powder
150g plain flour or gluten-free flour
Heat oven to 160C/140C fan/gas 3. Line a 30 x 20cm brownie tin with oil and baking parchment. Put the raspberries in a bowl with 50g of the sugar and lemon juice. Stir, then leave to macerate for 30 mins or longer.
Meanwhile, put the butter in a saucepan and melt over a low heat. Once the butter is fully melted, remove from the heat and break the
chocolate up into individual pieces and add to the melted butter. Leave for a few mins, then stir together to form a thick chocolate sauce, then leave to cool for 20 mins.
Put the eggs and remaining sugar in a large mixing bowl and whisk using an electric whisk until thick and smooth. Add the chocolate sauce and the cocoa, and whisk to combine. Fold in the flour until the mixture is smooth.
Tip the raspberries into the tin, then pour the brownie mixture on top, making sure the raspberries don’t poke through and bake for 20-25 mins – they should still have a little bit of a wobble. Leave to cool for 30 mins. To slice without cracking the top too much, chill for a few hours before cutting.
To serve, reheat for 15 seconds in a microwave and serve with cream or ice cream.
685 kcals • fat 41g • saturates 24g • carbs 68g • sugars 53g • fibre 5g • protein 8g • salt 0.7g