Chocolate Raspberry Brownies

Preheat your oven to 180°C (160°C fan) or gas mark 4. Prepare a 20 x 30 cm baking tray by lining it with baking parchment to ensure your brownies don't stick and come out neatly. In a saucepan, gently melt together the dark chocolate, milk chocolate, salted butter, and light brown soft sugar over low heat. Stir occasionally with a wooden spoon until the mixture is smooth and glossy. Remove the pan from the heat to avoid overcooking your chocolate. Next, beat in the large eggs one at a time, mixing thoroughly after each addition to create a silky batter. Sift the plain flour and cocoa powder over the mixture to avoid lumps, then fold gently to combine. Be careful not to overmix, which can toughen the brownies. Gently fold half of the fresh raspberries into the batter, saving the rest for topping. Pour the batter into your prepared tray and smooth the surface with a spatula. Scatter the remaining raspberries evenly across the top—they will bake into beautifully tart pockets within the rich brownie. Place the tray on the middle shelf of your oven and bake for 30 minutes if you like a soft, fudgy texture. For firmer brownies, extend baking by an additional 5 minutes. Once baked, allow the brownies to cool completely in the tin to set properly before slicing into squares. Store these delightful brownies in an airtight container for up to three days to keep them fresh and moist. For an extra touch, warm slightly before serving or add a dusting of icing sugar. Enjoy!