Squidgy Raspberry Chocolate Brownies

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The very start of the Raspberries, conspicuous with their plump bright red appearance against the green bushes, they were not going to escape their fate of being gobbled up.

 Normally I simply sprinkle them on top of my muesli, but I decided they deserved more than that. So with mine and Delia’s help,  sticky chocolate raspberry brownies with almonds and white choc chips it was to be…

 

4 oz dark chocolate, (if possible unsweetened) broken into chunks

4 oz butter

2 medium eggs, beaten

8 oz granulated sugar

2 oz plain flour

1 level teaspoon baking powder

1/4 teaspoon salt

1 oz chopped almonds

2 oz raspberries, torn in half

2 oz white chocolate chips (or chopped white chocolate)

 

 

First line the base of a greased tin measuring about 7 x 11 inches with greaseproof paper, and preheat the oven to 180C (350F).

Then melt the butter and dark chocolate on a very low heat (I put it into a heatproof bowl over simmering water).  When the chocolate and butter is melted, combine with all the remaining ingredients and spread the mixture in the lined tin and bake for around 30 minutes, or until a knife inserted in the centre of the mixture comes out cleanly.

Leave the mixture in the tin to cool for 10 minutes before dividing into roughly 15 squares and transfer to a wire rack to finish cooling.

 

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