The addition of raspberries here makes these brownies healthy. Well, that's what I keep telling myself every time I go back for another slice.
Chocolate and Raspberry Brownies
slightly adapted from here
200g dark chocolate, chopped
250g unsalted butter, chopped
1 3/4 cups light brown sugar
4 eggs, at room temperature
1 1/3 cups plain flour
1/4 teaspoon instant coffee powder
1/4 teaspoon baking powder
1/3 cup cocoa powder
Pinch of salt
125g fresh raspberries
Preheat the oven to 180C and grease and a line a 23 x 23cm baking pan with baking paper. Set aside.
Put the chocolate and butter into a saucepan and place it over a low heat until melted, stirring continuously. Remove from the heat and leave to cool slightly.
In a bowl, sift the flour, coffee powder, baking powder, cocoa powder and salt and mix to combine. Set aside.
In a separate bowl, whisk the sugar and eggs together. Add the cooled chocolate mixture and mix to combine. Add the dry ingredients and stir with the whisk until just combine. Pour the batter into the prepared pan and sprinkle the raspberries evenly over the surface. Bake for about 30 minutes. The sides should be just set, but the centre will still be a little wet. The brownie will continue to cook as it cools, so it needs to be a little "under" when you take it out to get that desireably gooey finnish. Take it out of the oven, transfer it to a wire rack and leave to cool to room temperature in the pan before removing and slicing.