Step 1

Preheat the oven to 180°C (350°F). Line a 20 cm square baking tin with parchment paper.

Step 2

Chop the chocolate into chunks - I like mine big so don’t worry if you get large shards. Melt half of the chocolate in the microwave in 20-second intervals and keep checking and stirring and save the rest for later. Let the melted chocolate cool.

Step 3

In a large bowl, mix the butter and sugar with an electric hand mixer, then beat in the eggs until the mixture becomes fluffy and light. Then whisk in the cooled melted chocolate and make sure it’s mixed well.

Step 4

Sift in the flour, cocoa powder and raspberry powder (if you have it). Fold to incorporate the dry ingredients but don’t over mix. If you find the consistency is a little dry (it can depend on the size of your eggs) you can add a splash of milk to loosen the mixture.

Step 5

Fold in the chocolate chunks, then transfer the mixture to the lined baking tin.

Step 6

Bake for 25-30 minutes, depending on how fudgy you like your brownies. I like mine in between. Remember they still continue to cook when you remove them from the oven. If you over bake you will get more of a cake-like texture.

Step 7

Once cooled, dust over more raspberry powder and slice into nine equal squares. Don’t eat them all at once!