Up-scale these as perfect squares for a dinner party, served warm with a scoop of ice-cream.
Extra cocoa powder, for dusting
Grease and line a 32 x 24cm Swiss roll tin, or baking tray of your choice.
Pre-heat oven to 160C.
In a small saucepan, gently melt the butter. Add chocolate, and stir gently until melted. Remove from heat. Pour the butter and chocolate into a mixing bowl, stir in sugar, then eggs.
Sift flour, cocoa powder and baking powder together in to a separate bowl, then stir into the melted chocolate mix. Fold through frozen raspberries and spoon into prepared baking tray. Smooth the surface with a palette knife or the back of a spoon, and bake for 18-20 minutes or until the surface springs back to the touch slightly.
NB: the baking paper is important here as brownies are dense, and tricky to
remove without the support of paper. Remember the baking time will change depending on the tray – deeper, smaller trays will take longer, and individual brownies in a muffin or cupcake tin will take 10-12 minutes.
You can replace the raspberries with frozen blueberries, chunks of other fruit or chunks of chocolate.