Raspberry chocolate brownies
- 225g butter, plus extra for greasing
- 100g cocoa powder
- 4 large eggs
- 450g caster sugar
- ½tsp vanilla extract
- 150g self-raising flour, sifted
- 150g raspberries
- Icing sugar, for dusting
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep, 28cm x 19cm rectangular tin and line with baking paper.
Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 mins.
Put the eggs, sugar and vanilla in a large bowl and whisk together until pale. Stir in the cocoa mixture, flour and raspberries.
Transfer to the tin and bake for 35 mins or until the top is firm.
Cool for 10 mins, then turn out onto a wire rack. When cold, cut into 15 squares and dust with icing sugar.