Raspberry-Spiked Chocolate Brownies

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   Preheat the oven to 180u00b0C (355u00b0F). Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23 cm (9 inch) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries and bake for 30-35 minutes or until set. Serve warm or cold with thick (double) cream or vanilla bean ice-cream.

* Per serving · 4 servings · Values may vary.

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