Home Cook James Staniland
Prep time 45 minutes
300g dark chocolate
250g salted butter
400g light brown sugar
4 large eggs
140g plain flour
40g cocoa powder
200g raspberries (can substitute with any berries you want)
Pre-heat oven to 180 Celsius and line a 20x30cm baking tray with baking paper. In a pot on a low heat add chocolate, butter and sugar and let gentle melt together, mixing every now and again with a wooden spoon, remove from heat.
Stir the eggs one by one into the chocolate mixture, transfer to bowl, sift in the flour and cocoa in stages folding it into the mixture. Add half the berries and mix.
Transfer to the baking tray, bang the tray a few times on a surface to level the mixture and then sprinkle with the remaining berries.
Bake for 30 mins, or if you’re after a harder texture, bake for an extra 5 mins, cool and then cut into pieces. Will keep in an airtight container for three days.
If you prefer a bit of crunch fold in some crushed nuts like hazelnut or macadamia nuts into the mix before baking.