We visited my friend Karen and her family for lunch the other day, and she had made these delicious raspberry brownies, adapted from a cake recipe originally published in Prima magazine . Everybody loved them, and with this much cocoa and raspberries too, you can even kid yourself they're healthy (er)

 

 

Grease a 23cm / 9in springform cake tin and line it with greaseproof paper.

Preheat the oven to gas mark 3 / 170 C / 160 C in a fan oven.

Break up the chocolate and melt it in a bain marie (eg pyrex bowl steamed over a pan of hot water), with the butter.

Mix the eggs and sugar until they are light, then mix in the melted chocolate and butter mixture.

Fold in the flour, almonds and baking powder.

When the mixture is smooth, add most of the raspberries, fold them in and spoon the mixture into the baking tin.

Scatter the remaining berries on top, and bake in the oven for 50 mins - 1 hour, till the edges are firm, and the middle is still a bit squidgy.

Remove from the oven and leave to cool in the tin, then either keep it as a cake or cut it into small brownies - about 1 1/2 inches square is plenty for each as they are rich and very chocolatey!

 

Thanks Karen and Prima! :)