Gooey, rich and irresistible
(48 votes)
Cook: 50 Mins
Serves: 15
Price: 32p per serving
Nutritional Information
Each 91g serving contains
Energy
1351kj
323kcal
1351kj
323kcal
16%
Fat
15.6g
15.6g
Med
22%
22%
Saturates
9.2g
9.2g
Med
46%
46%
Sugars
31.5g
31.5g
High
35%
35%
Salt
0.44g
0.44g
Med
7%
7%
of your reference intake.
Typical energy values per 100g:
1485kj/355kcal
Typical energy values per 100g:
1485kj/355kcal
Ingredients
225g butter, plus extra for greasing
100g cocoa powder
4 large eggs
450g caster sugar
½tsp vanilla extract
150g self-raising flour, sifted
150g raspberries
Icing sugar, for dusting
Method
1
Preheat the oven to 180C/160C Fan/Gas 4. Grease a 4cm-deep, 28cm x 19cm rectangular tin and line with baking paper.
2
Melt the butter in a small pan. Remove from the heat and stir in the cocoa. Set aside for 10 mins.
3
Put the eggs, sugar and vanilla in a large bowl and whisk together until pale. Stir in the cocoa mixture, flour and raspberries.
4
Transfer to the tin and bake for 35 mins or until the top is firm.
5
Cool for 10 mins, then turn out onto a wire rack. When cold, cut into 15 squares and dust with icing sugar.