Raspberry-spiked Chocolate Brownies

Ingredients

 * 200g dark chocolate, chopped
 * 250g butter
 * 1 1/2 cups brown sugar
 * 4 eggs
 * 1 1/3 cups plain flour
 * 1/2 teaspoon baking powder
 * 1/3 cup cocoa powder, sifted
 * 1 1/2 cups raspberries, fresh or frozen

Directions
Preheat the oven to 180 °C (360 °F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm greased square cake tin liken with non-stick baking paper. Top the mixture with the raspberries and bake for 45 minutes or until set. Brownies should be very fudgey in middle. Mixture makes 16.

Resources

 * 1) Sunday Herald Sun "Sunday Magazine": Page 41