Tasha Stones Chocolate and Raspberry Brownies

Chocolate and Raspberry Brownies

Makes 16 squares.

Hands-on prep time: 20 minutes

Bake time: 30 minutes

Ingredients:

250g dark chocolate (51%)

250g unsalted butter, room temperature

300g golden caster sugar

3 large eggs

80g plain flour

½ tsp baking powder

½ tsp salt

40g cocoa powder

100g milk chocolate, chopped into chunks

80g raspberries (frozen is fine)

50g raspberry jam

METHOD:

Preheat oven to 170C (fan) or 180C (convection).

Line a brownie/traybake tin (about 36x26cm) with baking paper.

Melt the dark chocolate in short bursts in the microwave, stirring each time.

In a separate large mixing bowl, beat butter and sugar until light and creamy.

Beat in eggs (if you have a stand mixer, use it!) you want to beat for about 5 minutes until it increases in volume (this gives you that crackly brownie top of dreams).

GENTLY fold in the melted chocolate, then the flour, baking powder, salt and cocoa powder until fully mixed in.

Fold in the milk chocolate chunks and raspberries (again, gentle!).

Pour batter into the lined tin and gently spread evenly.

Swirl through the raspberry jam (you might need to microwave your jam if it is a bit solid!).

Bake for about 30 minutes. You might need to rotate the tray 180° halfway through the baking time if your oven heats unevenly and one side is browning too quickly.

Test with a skewer - it shouldn’t come out covered in raw batter, just a bit sticky.

Fill your sink with cold water and ice. Plunge the brownie tin in to cool for 15 minutes.

Let cool completely in the tin before cutting and serving.

Best stored in the fridge for a fudgy texture.