Chocolate brownies with raspberries

Prep time: 20 min, Cook time: 40 min, Makes: 6 squares 

INGREDIENTS

• 40g brown rice flour
• 70g cocoa powder
• 3/4 tsp bicarbonate of soda
• 1/4 tsp salt
• 1 pinch ground cinnamon
• 180g unsalted butter, softened
• 120g caster sugar
• 150g finely chopped dark chocolate, plus extra to serve
• 3 large eggs
• 2 tsp vanilla extract
• 100g raspberries

METHOD

1. Preheat the oven to 180∘C (160∘C fan/gas 4). Grease a 16.5cm×10cm (6.5in×4in) baking tin and line with greaseproof paper. 
2. Sift the rice flour, cocoa powder, bicarbonate of soda, salt and cinnamon into a large mixing bowl. 
3. Melt the butter, sugar and chocolate in a saucepan set over a medium heat, stirring frequently until the sugar has dissolved and the mixture is thick and smooth. Set aside to cool for 5 minutes. 
4. Beat the eggs into the chocolate mixture, one at a time, followed by the vanilla extract.
5. Stir in half the flour mixture, and then the other half, until the batter is thick and smooth. Pour into the prepared tin and dot with the raspberries.
6. Bake for 25-35 minutes until set and cracked at the edges. It should be starting to pull away from the sides of the tin when it's ready.
7. Transfer to a wire rack and leave to cool in the tin before turning out. Cut into squares. Decorate with some freshly grated chocolate before serving. 

TOP TIP

Not a fan of raspberries? Swap them for halved frozen or fresh cherries. 

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