Raspberry Brownies

Brownies are chocolatey, soft, velvety, delicious and they cheer everyone up. The end!

Makes 16


200g dark chocolate

100g milk chocolate

250g butter

200g soft light brown sugar

4 eggs – beaten

140g plain flour

50g cocoa powder

200g fresh raspberries – cut into halves


Preheat oven to 180C / 160C fan

Line and grease a 20x30cm shallow baking tin with greaseproof paper.

Break the chocolate into small pieces, try not to eat any. I bet you do!

Add to a pan with your butter, sugar and cocoa and melt gently over a low heat, stirring all the time until you have a dark, velvety liquid.

Remove from the heat and transfer to a large mixing bowl. Leave to cool for a minute or two.

Now add your eggs bit by bit, beating all the time with a large whisk. You should now have a glossy mixture.

Stir in your chopped raspberries and pour into your baking tin.

Bake in the centre of the oven for 30-35 minutes.

Remove from oven. Allow to cool and cut into 16 squares.

Tip: These gooier and squidgier as the days go on. If they last that long.