CHOC RASPBERRY BROWNIES RECIPES

Steps:

• Preheat oven to 350ºF. Line a 9-by-13-inch baking dish with foil, leaving a 2-inch overhang on each short side. Mist with cooking spray.
• In a large pan over low heat, melt butter and semisweet chocolate, stirring often. Transfer to a bowl and let cool for 10 minutes. Whisk in sugar, eggs and vanilla, then stir in flour and salt until just combined. Fold in chocolate chips. Pour batter into baking dish. Spoon jam into a small bowl and stir vigorously to loosen. Drizzle jam evenly over batter and swirl in lightly with a spoon. Bake until the top has set and a toothpick inserted in center comes out clean, about 40 minutes. Let cool in pan on a wire rack.
• When completely cooled, run a knife around edges without foil. Using foil handles, lift brownies out of pan, place on a cutting board and peel off foil. Cut into 24 squares, then cut squares in half on the diagonal. Store in an airtight container at room temperature.

Steps:

• Preheat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep, 28cm x 19cm rectangular tin and line with baking paper.
• Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 mins.
• Put the eggs, sugar and vanilla in a large bowl and whisk together until pale. Stir in the cocoa mixture, flour and raspberries.
• Transfer to the tin and bake for 35 mins or until the top is firm.
• Cool for 10 mins, then turn out onto a wire rack. When cold, cut into 15 squares and dust with icing sugar.