Raspberry Brownies

Ingredients

• 150 g dark chocolate
• 250 g butter
• 5 eggs
• 100 g raw cane sugar
• 1 tsp vanilla powder
• 180 g spelt flour type 630
• 3 tbsp cocoa powder
• 1 tsp Baking powder
• 400 g raspberries

Instructions

1. 1.

   Coarsely chop the chocolate with a knife. Melt the butter and chocolate over a hot water bath, then let it cool slightly. Whisk the eggs with raw cane sugar and vanilla powder in a bowl until pale and creamy. Add the chocolate‑butter mixture and stir. Mix the flour with cocoa and baking powder, then fold into the chocolate batter. Spread about half of the dough onto a parchment‑lined baking sheet (or into a pan). Sprinkle the raspberries on top and smooth the remaining dough over them.

2. 2.

   Bake in a preheated oven at 180 °C (160 °C fan or gas level 2–3) for about 15–20 minutes, until the batter is still slightly moist inside. Remove, cool, cut into pieces, and dust with powdered sugar if desired.