- 200 g dark chocolate (chopped)
- 150 g butter
- 225 g caster sugar
- 3 eggs, beaten
- 150 g plain flour (sifted)
- 1 tsp baking powder
- 225 g white chocolate (chopped, plus extra for topping)
- 125 g raspberries (plus a few extra to decorate)
- Preheat the oven to 180°C (350°F/Gas 4). Line a 20cm (8in) square deep baking tin with greaseproof paper and grease the base and sides.
- In a large bowl sitting over simmering water (also known as a bain marie), melt the dark chocolate and butter. Stir in the sugar and then gradually add the eggs.
- Add the sifted flour and baking powder followed by 125g of the white chocolate and finally the raspberries.
- Spread the mixture into the prepared tin and bake in the oven for 35–45 minutes or until just firm on top.
- Remove from the oven and let sit in the tin for another 30 minutes before cutting into squares and serving.
- Melt the remaining white chocolate in a bowl sitting over simmering water. Stack the brownies on a plate or cake tray and when the chocolate is ready pour it over the top of the brownies.
- Decorate with a few fresh raspberries and watch your friends gasp with excitement.
- Rachel’s tip: These are deliciously moist so will keep for four or five days in an airtight container somewhere cool.
This recipe and many more are available from Rachel's book Rachel's Food for Living published by Harper Collins