Rich chocolate and raspberry brownies

Yum, yum, and yum again...

200 gr dark chocolate, chopped, 150 gr unsalted butter, diced, 4 eggs, 200 gr light, soft brown sugar, 75 gr plain flour, 25 gr cocoa powder, 200 gr raspberries, icing sugar, to dust

Heat the oven to 180 degrees. Melt the chocolate and butter in a heatproof bowl set over a pan of gently simmering water, stirring occasionaly.

Whisk together the eggs and sugar until thick, add the melted chocolate and stir thoroughly. Sift in the flour and cocoa powder and fold gently using a metal spoon. Pour half the mixture into the tin and scatter over half the raspberries. Cover with the remaining brownie mixture and scater over the rest of the raspberries. 

Bake in the centre of the oven for 20 to 25 minutes, until just set but with a slight wobble in the middle. Be careful not to over-bake. Remove the tin to a wire rack to cool, remove the brownies from the tin and cut into 16 squares. Sift a little icing sugar over the top, if you like.