Chocolate & Raspberry Brownies

· Take the chocolate and break it into pieces and mix it with butter in a bowl. Melt it gently over a pan of hot water. Stir occasionally.

· Whisk the eggs until thick and then gradually add sugar till the mixture becomes glossy.

· Beat in the melted chocolate mixture.

· Sift in flour, salt and baking powder. Gently fold in flour into the mixture

· Take a greased square cake baking tin of 23cm/9in and pour half of the mixture into it.

· Scatter the raspberries over it and then pour the rest of the batter.

· Preheat oven to 170 degree and bake the tin for 40-45 minutes until the top is set.

· To see if the brownie is ready, check with a skewer. The skewer should not come out completely clean. It should be little sticky, but raw material should not stick to the skewer.

· Leave the brownies to cool in the tin for 20 minutes. You can get tempted to cut the brownies when they are hot but by doing so the brownie is likely to crumble.

· Cut the cake into squares once it is cold.