Instruction

• Heat oven to 180C/160C fan/gas 4
• Line a 20 x 30cm baking tray tin with baking parchment
• Put the chocolate, butter and sugar in a pan and gently melt, stirring occasionally with a wooden spoon
• Remove from the heat
• Stir the eggs, one by one, into the melted chocolate mixture
• Sieve over the flour and cocoa, and stir in
• Stir in half the raspberries, scrape into the tray, then scatter over the remaining raspberries
• Bake on the middle shelf for 30 mins or, if you prefer a firmer texture, for 5 mins more
• Cool before slicing into squares
• Store in an airtight container for up to 3 days