Chocolate Brownie with Raspberries* (GF)

Ingredients

• 200g (7oz) Dark Chocolate, chopped
• 250g (8oz)  Butter
• 1 3/4 cups (205g/ 7 1/4oz) Brown Sugar
• 4 eggs
• 1 1/3 cups (200g/ 7oz) Gluten Free Plain Flour
• 1/4 teaspoon Baking Powder
• 1/3 cup (40g/ 1/12oz) Cocoa powder, sifted (optional)
• 1 1/2 cups raspberries, fresh or frozen

Method

1. Preheat the oven to 180 degrees Celsius and line a 23cm (9inch)  baking tin with baking paper.
2. Melt the chocolate and butter in a saucepan until smooth and glossy.
3. Mix together the eggs and sugar in a large mixing bowl.
4. After melted chocolate mixture is cooled a bit, add it to the egg and sugar mixture while stirring quickly.
5. Sift in the gf plain flour and baking powder (and cocoa powder if desired).
6. Stir in half of the raspberries and pour the mixture into the baking tin.
7. Add the remaining raspberries sprinkled on top and put in the oven.
8. Bake for 45 mins or until set, while still a bit moist and fudgy in the middle. (Skewer need not come out completely clean).
9. Leave in tin for 5 mins and then leave to cool, then chop into pieces and dust with icing sugar to serve.

Note: This recipe is adapted from a Donna Hay recipe.