CAMELOT FANTASIES

Raspberry spiked triple choc brownies



 200g dark choc buttons
 250g butter
 1 3/4 c (200g) brown sugar
 4 eggs
 1 1/3 c (200g) plain flour
 1/4 t baking powder
 1/3 c (40g) cocoa powder
 50g white choc buttons

 50g extra dark choc buttons
 50g extra white choc buttons
 1 c raspberries, fresh or frozen (I use frozen, they don't need to be defrosted)

 - Preheat oven to 180 C
 - Melt first measure of dark choc buttons and butter together (over low heat on stovetop, or I just throw the lot in my 1100W microwave for 1 min then stir as it finishes melting)
 - Mix brown sugar and eggs together, then add to melted choc mixture
 - Sift flour, b.p. and cocoa into the mixture and stir to combine.
 - Add first measure of white choc buttons and stir.
 - Pour into 23cm square cake tin lined with baking paper.
 - Top with remaining choc buttons and raspberries
 - Bake 50-60 mins or until set. Will need to sit for at least 10 mins before cutting into pieces. Brownies should be very fudgey in middle.