to have with tea..

Raspberry-spiked choc brownies

i made these brownies for a recent family get together and it was just so yummy that I even got requests for the recipe - don't you just love when that happens? I originally got the recipe from a lady at work who made it on the weekend for a do and brought the rest into 'us' at the office on Monday, so she wouldn't eat all of it herself. It is a given that this would of been the outcome because it is just so chocolaty and buttery and yummy! And I say 'us' both in italics and as a loose term because it was mostly me who ate pretty much the whole thing (although I assure you it was over a period of 2-3 days ;) so that is my plea to my fellow office staff - guilty for eating most of the brownie and guilty for throughly enjoying every mouthful of it!

Here's the recipe if you'd like to try it yourself...

200g (7oz) dark chocolate, chopped
250g (8 oz) butter
1 3/4 cups of brown sugar
4 eggs
1 1/3 cups plain (all-purpose) flour
1/4 teaspoon baking powder
1/3 cup cocoa, sifted
1 1/2 cups of raspberries, fresh or frozen (i used frozen)

Preheat oven to 180 degrees. Place the chocolate and butter in a small saucepan over low heat and stir until melted and smooth. Place in a bowl with the sugar and eggs. Sift over the flour, baking powder and cocoa and mix to combine. Pour into a 23cm (9in) greased square cake tin lined with non-stick baking paper. Top the mixture with the raspberries (i pushed them in a little too) and bake for 30-35 mins or until set. serve warm or cold.

the photographs on this post are some great old shots i found whilst looking through my old photos tonight. They were taken as part of my year 12 photography major. The top image is myself and my good friend (and hairdresser) Corinne. I'm still impressed we managed to fit that table, the chairs, all the china, props chandelier (hanging in the tree) and about 5 dress changes into my tiny little excel!