Rasberry Spiked Brownies

I must confess, I am not the cake-bakey type. Last week I made what we I can only refer to as “disaster muffins” – they tasted like rubber. Not so good.

This Donna Hay recipe is the first dessert that hasn’t been a disaster and I make it ALL THE TIME. I love it, my family love it and it’s always a hit.

Ingredients

• 200g dark chocolate
• 250g butter
• 1 & 3/4 cups brown sugar
• 4 eggs
• 1 & 1/3 cups plain flour
• 1/4 teaspoon baking powder
• 1/3 cup cocoa
• 1 & 1/2 cups rasberries, fresh or frozen

Steps

1. Preheat the oven to 180c
2. Melt the chocolate and butter in a small saucepan over low heat
3. Combine the sugar, eggs, flour, baking powder, cocoa and mix well
4. Stir through the melted chocolate and butter mixture
5. Pour into a 23 cm greased square cake tin lined with baking paper
6. Top the mixture with rasberries and bake for 30-35 minutes or until set

Extra delicious when served hot with vanilla ice cream.

Note to Self: Do not eat too much of the melted chocolate butter mixture. It’s so bad it’s good.