Ingredients

• 185g Unsalted butter
• 85g Plain flour
• 40g Cocoa powder
• 3 Large eggs
• 200g Dark chocolate
• 275g Caster sugar
• Raspberries

Tools

• Titanium Chef XL

Method

1. Set oven to 160°C (fan oven).
2. Prepare a 20cm square brownie tin with greaseproof paper.
3. Break up your butter and place in a heatproof bowl with the chocolate.
4. Add water to the saucepan and place the bowl over the top. The bottom of the bowl should not be sitting in the water, it should be resting just above the top of the water in the saucepan. On a low heat allow the chocolate and butter to melt together. Do not allow this to get too hot. Alternatively melt together in a microwave.
5. Once the chocolate and butter are melted remove from the heat and allow to cool. It should be room temperature when it is ready to use.
6. Using the whisk attachment in the food mixer add the sugar and eggs and start mixing on slow speed until the sugar and eggs are mixed together well. Turn up the mixer to medium/ fast speed to whisk until thick and emulsified and paler in colour. It should be double its original volume. You want a ribbon trail to form when the whisk is lifted away from the mix and the mixture runs off onto its surface.
7. Remove the mixing bowl of the food mixer and using your scraper slowly add the cooled melted chocolate to the egg/sugar mix. Fold this in very delicately so as not to lose all the air that you have whisked into the mix. Use a figure of eight motion, scraping up from the bottom of the bowl each time.
8. Sift together the cocoa and flour and add to the chocolate mousse and very carefully fold this in remembering to be very gentle as before. Be patient, the flour and cocoa will mix in, just fold in steadily. Your mix will look thick and fudgey. Do not over mix.
9. When your mix is ready spoon gently into the prepared brownie tin and level off the top. Add your raspberries to the top, they will sink into the brownie once it is baked.
10. Bake in the centre of your oven for approx 35 minutes but check your brownie after about 28 minutes. Stick a toothpick into the brownie and if it has what looks like uncooked brownie batter stuck to it put it back in the oven and check again after 7-8 minutes. You want the toothpick to have sticky brownie crumbs sticking to it. It’s a fine balance between goey undercooked batter and sticky fudgey crumbs sticking to the tooth pick. You want the latter.
11. Allow to cool completely in the tin before cutting.