I can’t believe how long it’s been since I made brownies- almost a year! Since the orange brownies that I posted back in May were so popular I decided to make a variation with raspberries, my other favourite fruit to bake with. And because I never get tired of caramel I made a last minute decision to use that as well. You can use my recipe here or use a shop bought dessert sauce. I like Tescos Finest Salted Caramel Sauce.

Ingredients:

200g 70% dark chocolate (broken into squares)

300g unsalted butter (cubed)

4 medium eggs

300g caster sugar

135g self-raising flour

100g plain flour

125g raspberries

8-12 tsp caramel sauce (straight from the fridge)

Pre-heat the oven to 180°C and grease a 20cm square tray.

Melt the butter and the sugar together in a saucepan over a low heat and add the chocolate. Remove from the heat. Separately, whisk the eggs before adding to the saucepan. In a separate bowl whisk the flour, and then gradually combine the dry ingredients with the mixture in the saucepan. Finally stir in the raspberries.

Spoon half the mixture into the tin and then gently blob teaspoons of caramel sauce at intervals on the top. Then add the rest of the brownie mix and and bake for 35 minutes, until the top is cracked and an inserted knife comes out with only a little of the inside attached. Allow to cool completely before cutting into squares. Brownies keep for several days in a sealed tin- though I don’t know anyone who’s had brownies long enough to go stale!