- 240g dark chocolate
- 250g unsalted butter, chopped
- 4 eggs, lightly whisked
- 1½ cups (330g) brown sugar
- 1 ¼ (185g) plain flour, sifted
- ¼ cup (25g) cocoa powder, sifted
- ¼ teaspoon baking powder
- 125g raspberries
- ½ cup (125ml) thickened cream
- 200g dark eating chocolate, chopped
- 250g raspberries, to decorate
To make the brownie, preheat oven to 180°C (160°C fan forced). Lightly spray a 20cm round spring-form cake tin with oil. Line base and sides with baking paper. Place the chocolate and butter in a saucepan over low heat and stir until smooth. Allow to cool slightly. Whisk eggs into chocolate mixture until combined.
Place the sugar, flour, cocoa powder and baking powder into a bowl. Add the chocolate mixture and mix until smooth and combined. Fold through the berries. Pour batter into cake tin and bake for 50 minutes or until an inserted skewer withdraws clean. Allow to cool for 10 minutes in the tin before transferring to cooling rack.
To make topping, bring cream to a gentle boil in a small pan over a medium heat, take off heat and add chocolate, stir well to combine. Pour over brownie, then spread it to cover surface entirely, allowing it to drip down the sides. Decorate with raspberries.
Tip: turn the cooled brownie upside down onto a cooling rack or plate before pouring over chocolate topping to ensure a flat top for decorating.