Valentines Raspberry Brownies

250g Dark Chocolate (Callebaut Dark 811)

250g Butter

300g Caster sugar

1/2 tbsp Vanilla

40g Cocoa Powder

110g Plain Flour

1 tsp Baking Powder

1/2 tsp salt

4 Large Eggs

250g Frozen Raspberries

200g Sugar

1 tbsp Corn Flour

1 1/2 tbsp Cold Water

160 Degrees Centigrade Fan.

Freeze Dried Raspberry Powder

Fully line a 12 inch by 8 inch tin.

Cook the frozen raspberries and sugar for around 10 minutes in a pan, while the mixture is very liquid and sticky, sieve out the seeds if you prefer a smooth mix.

Mix together the Cornflour and water in a bowl and add to the raspberry mix, return to the pan and cook again until thick stirring at all times.

Pre heat the oven to 160 degrees C Fan

Melt the butter and chocolate in a bowl in the microwave or over a double boiler don’t let the mixture get too hot or it will split and give you a greasy brownie, when fully melted add in the sugar and mix together. Allow the mix to cool a little.

Add in the eggs and vanilla and whisk until the mixture is glossy and thick.

Fold in the flour, salt, Baking powder, and cocoa.

Spread evenly into a fully lined tin, and make swooping wells in the mix to hold the raspberry mixture, I used almost all of the mix. Tap the tray a couple of times to ensure that the batter has no air pockets and bake for 35 minutes.

The top should still have a slight wobble.

Cool completely in the tin and refrigerate for a couple of hours before decorating with Freeze dried raspberry powder.

Cut with a clean sharp knife and serve with any left over raspberry sauce to dip and a chocolate dipping sauce for extra luxury.