- 50ml sunflower oil, plus extra to grease
- 250g dark chocolate (70% cocoa solids), chopped
- 4 medium eggs
- 150g light muscovado sugar
- 1 tsp vanilla extract
- pinch of salt
- 75g cake flour
- ½ tsp baking powder
- 1 tbsp cocoa powder
- handful fresh raspberries, optional
1. Preheat oven to 180°C. Lightly grease and line a 20cm square tin with baking paper. Melt the chocolate in a heatproof bowl set over a pot of barely simmering water. (Make sure the base of the bowl doesn’t touch the water.) When the chocolate has melted and is smooth, lift bowl off pot and set aside to cool slightly.
2. Beat eggs, sugar, vanilla, oil and a pinch of salt in a large bowl with a hand-held electric whisk until pale and thick – about 5 minutes. Sift over flour and baking and cocoa powders, add cooled chocolate, then fold together with a large metal spoon.
3. Scrape the mixture into the prepared tin, level and scatter over raspberries (if using). Bake for 20 to 25 minutes or until set. Cool completely in tin before cutting into squares.
EACH SERVING About 730kJ, 3g protein, 8g fat (3g saturated), 22g carbohydrate (18g sugars), 0,8g fibre.
TO STORE The plain brownie (without raspberries) will keep wrapped in foil or in an airtight container at room temperature for up to 4 days. Adding fresh fruit means it won’t last as long.