Dark Chocolate And Raspberry Brownies

Directions

1. 1
   Preheat the oven to 170° Celsius.
2. 2
   Grease a 27cm x 18cm brownie pan with butter or oil spray and line with baking paper.
3. 3
   Melt butter and 230g dark chocolate drops in a bowl over boiling water or in a heatproof bowl in a microwave and stir until combined. Allow to cool slightly.
4. 4
   In a separate bowl, add caster and rapadura sugars, the eggs and vanilla and whisk to combine.
5. 5
   Add butter and chocolate mixture, then sift over flour, cocoa powder, baking powder and combine.
6. 6
   Add remaining dark chocolate drops, milk chocolate drops and raspberries and gently fold through.
7. 7
   Pour the mixture into the prepared pan.
8. 8
   Bake for 25 minutes or until crusty on top and moist in the centre.
9. 9
   Allow to cool before removing from the pan and placing on a wire rack.
10. 10
    Once cooled completely, dust with icing sugar and cut brownies into 32 squares.
11. 11
    Serving suggestions: extra raspberries, cream, ice-cream, dusting of icing sugar.