Ingredients

185g 70% Dark chocolate
185g Salted butter
3 Large Free range eggs
100g Caster sugar
175g Brown sugar
85g Plain flour
40g Cocoa powder
100g Milk chocolate chips
30g Pistachios
150g Fresh or frozen raspberries

Method

Place the dark chocolate and butter into a large glass bowl over simmering water
and leave to slowly melt.
Meanwhile whisk together the two sugars and the eggs until they double inside
and a light and fluffy, it should take about 5-10 minutes.
When the chocolate and butter have melted pour it into the beaten eggs and mix
together being careful to not knock out the air.
Sieve in the cocoa powder and flour, swap over spoons to a metal one and fold in
the flour, again be really careful to not knock out the air.
Finally add in the chunks or buttons of milk chocolate and pour into a brownie tin
Sprinkle the pistachios and raspberries on top of the brownie, pushing the
raspberries slightly into the mixture, before baking at 170c fan for approximate
25-30 minutes.
When baked remove from the oven and leave too cool.

Products Used

MasterClass Non-Stick Spring Form Heart Shape Cake Tin

MasterClass Soft Grip Stainless Steel Sieve - 12 cm

KitchenAid Soft Grip Utility Whisk - Charcoal Grey