Makes 12


100g butter

200g broken dark chocolate (70 per cent minimum cocoa solids)

250g caster sugar

4 eggs

100g ground almonds

50g high quality cocoa powder

1 tsp baking powder

100g raspberries

100g white chocolate (chopped into small chunks)


1) Preheat the oven to 180°C/160°C Fan/350°F/ Gas mark 4) and line a 20cm square baking tin with baking parchment (you could also use a 12 portion muffin tray but make sure it is very well greased or, better, lined with little discs of baking parchment).

2) Melt the butter gently in a saucepan then add the broken dark chocolate and allow it to melt slowly until liquid and glossy.

3) Beat the eggs, vanilla and sugar together until pale and fluffy.

4) Fold the cooled chocolate and butter through the eggs and sugar.

5) Sieve together the almonds, cocoa powder and baking powder.

6) Add the dry ingredients to the wet and stir into a sticky batter.

7) Add the raspberries and white chocolate and fold gently to combine.

8) Pour into the pre-prepared tin and baked for 25-30 mins (or 20 mins if using muffin tray)

9) Allow the brownies to cool completely before serving.