Raspberry Brownies

Preheat the oven to 175 C / 350 F (no fan) and prepare a 9-inch / 23 cm brownie tin. Brush the inside of the pan with a tiny bit of oil, and then line the bottom and sides with parchment paper.

If using frozen raspberries, do not thaw.

Gently melt the butter and the chocolate in a bowl over a saucepan of simmering water over low-medium heat. Alternatively, use your microwave; however, use low power as the chocolate can easily burn.

In another bowl, whip together the eggs with sugar with the help of an electric hand mixer or stand mixer until pale, for about 5-7 minutes.

Slowly pour the melted butter and chocolate mixture into the egg-sugar mixture while the mixer is on low speed.

Lastly, sift the dry ingredients (flour, salt, and cocoa powder) into the wet ingredients, and fold the mixture together with a rubber spatula. Do not overmix.

Pour brownie batter into the prepared baking pan and smooth the top with an offset spatula. Then, place the raspberries all around the top of the brownie.

Bake the brownie at 175 C / 350 F for about 40 minutes if you are using fresh raspberries. If you are using frozen raspberries, bake for 45 minutes. The brownie is ready when the edge looks baked, and the middle looks slightly gooey but not raw. Do not over-bake! The brownie will further set as it cools.

Let the brownie completely cool in the pan before slicing and serving.

Optionally, dust with freeze-dried raspberry before serving.

Store any leftovers in an air-tight container at room temperature for 3-4 days.