Preparation time: 5 minutes
Cooking time: 40 minutes


INGREDIENTS:
• 320g eggs
• 420g sugar
• 400g butter
• 250g dark chocolate
• 200g plain flour
• 275g walnuts
• 1 tbsp icing sugar
• 50g raspberries
• 200mls double cream



METHOD:
• Melt the butter and chocolate over a bain marie and allow cooling for a couple of minutes.

• Beat eggs and sugar to batter then stir in the melted chocolate and butter.

• Beat together then fold in sieved flour and walnuts.

• Pour into a pre-lined Swiss roll tray.

• Bake at 180°C/Gas 5.

• Meanwhile whip the cream and icing sugar to soft peaks.

• Mash the majority of the raspberries with a fork keeping some aside for a garnish.

• Fold them into the cream.

• The brownie is cooked when you can skewer it and it comes out clean.

• Remove from the oven and allow to cool.

• Slice the brownie and serve with raspberry cream spooned on the side.

• Makes 24 brownies.



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