I’m a big fan of the chocolate and raspberry combination, it just works so well but until now I had never put it in a brownie. Initially I thought about using fresh raspberries but as the brownie is already quite gooey and sticky I didn’t want to add any liquid to the mix. Also raspberries are no longer in season and it really bothers me buying fruits out of season, they just don’t taste as good. I have a feeling I’ll come back to this recipe in the summer and play with it again but for now I’m pretty pleased with the taste and texture.
I also opted to ice these for a change, usually I never ice a brownie but it just adds that extra level of indulgence and richness.

• Preheat the oven to 180C (fan).

• Grease and line a 20cm square cake tin.

• Place the butter and chocolate in a bowl over a pan of simmering water.

• Whisk the eggs and sugar in a separate bowl until doubled in volume.

• Once the chocolate and butter has melted pour over the egg mix and fold in gently.

• Sift in the flour, add the raspberries and fold gently until well combined.

• Place in the oven and bake for 30mins

• Leave in the tin for 10mins before moving to a wire rack to cool completely.

• Add the butter, chocolate and milk to a bowl and place in the microwave on 30second bursts until it has all melted.

• Sift in the icing sugar and give it a good beating with a wooden spoon until smooth.

• Once the brownies are cool, cut into 12 equal pieces, spoon over the icing, sprinkle with the raspberries and enjoy!