Brownies are chocolatey, soft, velvety, delicious and they cheer everyone up. The end!
200g dark chocolate
100g milk chocolate
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.