Olivia’s opulent brownies

If you want something quick and spectacular, try this brownie. It’s best with fresh raspberries pushed into the mixture to compliment the intense chocolate flavour. Do keep an eye on the time though – it dries out if over cooked.

350g dark chocolate (60% cocoa ideal)

250g butter

250g dark muscavado sugar

3 large eggs

85g plain flour

1tsp baking powder

punnet of fresh raspberries

Preheat oven to 180 degrees C or Gas mark 3. Grease and line a loose-bottomed 9″ tin

  • Melt the chocolate and butter together. Allow to cool
  • Whisk eggs until pale and then whisk in the sugar until glossy
  • Fold melted chocolate into egg mixture
  • Sift in the flour and baking powder
  • Pour into tin and bake for 50 minutes, or until firm

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