INGREDIENTS

Makes 20 large squares

275g dark chocolate
275g unsalted butter
500g caster sugar
6 eggs
225g plain flour
1 tsp vanilla essence
200g white chocolate chunks
20 large fresh raspberries (can use frozen ones too which are cheaper)
1 tsp sea salt

Preheat oven to 180°C
Line a 25 x 23cm baking tray.

Melt butter and chocolate gently in a pan. Beat eggs and sugar with an electric whisk until light and lemon yellow. Add vanilla essence.
Once chocolate has melted and cooled a little, beat into egg and sugar mixture. Then sift in flour and mix well. Add chocolate chunks or and spoon into baking tray. Place raspberries in a line to end up in the middle of each square they are cut.

Bake for approximately 25 minutes. Test with a skewer. For the brownies to be gooey in the middle, the skewer should not be completely clean as it will continue to cook while cooling.

Allow to cool and cut into squares, serve with remaining raspberries and a scoop of vanilla ice cream. Store the rest in an air tight container or will freeze perfectly if you think you won’t finish them in a couple of days!

Approximate cost £8.35 (42p per slice, you could pay 3 times that per slice in a deli!).
Or you could halve the ingredients and make a smaller tray with 10 squares.