Preheat oven to 160C (325F).
Place the chocolate and butter in a saucepan over
low heat and stir until smooth.
Allow to cool slightly.
Place the sugar, eggs, cocoa, flour and baking
powder in a bowl.
Add the chocolate mixture and mix until combined.
Pour into a 20cm square slice tin lined with
nonstick baking paper.
Lightly press raspberries into brownie mixture.
Bake for 50 minutes or until an inserted skewer
withdraws clean.
Allow to cool slightly in the tin before slicing.
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