By Sue Lawrence

makes 16



350g dark chocolate (55 - 60% cocoa solids)

250g unsalted butter

3 large free-range eggs

250g dark muscovado sugar (see note)

100g plain flour, sifted

1 tsp baking powder

Pinch salt

175g fresh raspberries


Preheat the oven to 170ºC.



Butter a 23cm square cake tin.

Melt the chocolate and butter together then cool slightly.

Whisk the eggs until thick, then gradually add the sugar and beat until glossy.

Beat in the melted chocolate mixture.

Gently fold in the combined flour, baking powder and salt.

Pour just over half the mixture into the prepared cake tin.

Scatter over the raspberries, then cover with the remaining mixture.

Bake in the preheated oven for about 40 minutes or until the surface is set.  It will be cooked when a skewer inserted into the middle comes out with just a little mixture adhering.

Remove the cake tin from the oven to a wire rack, and allow it to rest for about 20 minutes.

Cut the cake into squares and remove them from the tin when cold (it is tempting to remove them when they are still warm but they are too fragile to decant unless cold).


Sue’s Notes: Billington’s is a brand of dark muscovado sugar generally available from good delicatessens.

These dark chocolate brownies are all-year-round family staples in my house.  Hardly a week goes by without my rustling up a batch.  But the combination of chocolate and raspberries is sublime and during the raspberry season, when I add berries to the brownies, they are even more scrumptious.  I have tried making them with frozen fruit in winter but the mixture is rather too moist: it still tastes good, but is impossible to lift out of the tin.

I go to the West Craigie fruit farm near Edinburgh during the strawberry and raspberry season, but if I am visiting relatives in Dundee, I stop off at one of the fruit farms in the Carse of Gowrie between Dundee and Perth – both this area and further north around Blairgowrie are home to the best raspberries in the world.