200g dark chocolate, broken into chunks
100g milk chocolate, broken into chunks
250g pack salted butter
400g soft light brown sugar
4 large eggs
140g plain flour or replace this with ground almonds for GF
50g cocoa powder
1. Heat oven to 180C/160C fan/gas 4. Line a 20 x 30cm baking tray tin with baking parchment. Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat.
2. Stir the eggs, one by one, into the melted chocolate mixture. Sieve over the flour and cocoa, and stir in.
3. Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries.
4. Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more. Cool before slicing into squares. Store in an airtight container for up to 3 days.