Dark Chocolate and Raspberry Brownies

Directions

1. Preheat the oven to 170° Celsius.
2. Grease a 27cm x 18cm brownie pan with butter or oil spray and line with baking paper.
3. Melt butter and 230g dark chocolate drops in a bowl over boiling water or in a heatproof bowl in a microwave and stir until combined. Allow to cool slightly.
4. In a separate bowl, add caster and rapadura sugars, the eggs and vanilla and whisk to combine.
5. Add butter and chocolate mixture, then sift over flour, cocoa powder, baking powder and combine.
6. Add remaining dark chocolate drops, milk chocolate drops and raspberries and gently fold through.
7. Pour the mixture into the prepared pan.
8. Bake for 25 minutes or until crusty on top and moist in the centre.
9. Allow to cool before removing from the pan and placing on a wire rack.
10. Once cooled completely, dust with icing sugar and cut brownies into 32 squares.
11. Serving suggestions: extra raspberries, cream, ice-cream, dusting of icing sugar.