Dessert

Preheat oven to 350°F and line a 20 x 30cm baking tray with baking parchment.
Melt the chocolate, butter and brown sugar in a pan, stirring occasionally, then remove from the heat
Stir the eggs one by one into the melted chocolate mixture
Sieve the flour and cocoa over the mixture and stir in
Stir in half the raspberries
Scrape the batter into the prepared tray and scatter the remaining raspberries on top
Bake on the middle shelf for 30 minutes or 35 minutes for a firmer texture
Cool completely before slicing into squares
Store in an airtight container for up to 3 days