Chocolate & Raspberry Brownie

250g butter

¾ cup cocoa powder, sifted

3 ½ cups caster sugar

5 eggs

1 ½ tablespoons vanilla essence

¾ cup flour, sifted

1 tablespoon baking powder

250g good quality dark chocolate, chopped

2 cups raspberries, fresh or frozen

Cream to serve (optional)

1. Preheat the oven to 150 degrees Celsius. Lines the sides and the base of a 38 x 27 cm

(or similar) baking tin with baking paper.

2. Melt the butter in a medium saucepan. Remove from heat and add the cocoa, sugar, eggs and vanilla essence. Mix until combined.

Fold in the flour, baking powder and chocolate. Gently mix in the raspberries.

3. Spread the mixture in the prepared tin and bake for about 1-1 ½ hours.

The outer edges will be slightly crisp and the inner brownie will be soft and gooey.

4. Cool in the tin. Cut into pieces.

5. Serve with cream and raspberries.

Makes 16-20 pieces.