Dutty Brownies

There's something very slutty about brownies - they're messy, uncontrollable, delicious and due to their versatility, unpredictable. If you've found the right mix, Brownies are pretty unfaithful as they'll take just about anything you throw into them and still be delicious. This recipe is a new discovery and has completely surpassed the two others I have used in the past. They strike the almost unattainable balance between being dense and fudgey as well as crumbly and earthily chocolatey. I added the raspberries because they were all I could find but feel free to substitute them with white chocolate chunks or walnuts.

Ingredients
250g unsalted butter 200g dark chocolate (70% cocoa solids) 100g milk chocolate 400g soft brown sugar 4 eggs 145g plain flour 50g cocoa powder 200g raspberries
1. Preheat the oven to 180°C and grease and line a 20 x 30cm brownie tin. 2. Gently melt the butter, chocolate and sugar over a low heat in a pan stirring occasionally with a wooden spoon. 3. Once the contents of the pan has melted and you have achieved a glossy consistency, take off the heat and lightly beat in the eggs one at a time. 4. Sieve in the flour and cocoa powder and fold in then add half the raspberries. 5. Scrape the mixture into the prepared tin and scatter over the remaining raspberries. 6. Bake for 30 minutes or, if you prefer a firmer texture, bake for a further 5 mins.