Chocolate Raspberry Brownies

• servings: 16

Ingredients

Oil for greasing lOOg dark chocolate 1 tsp raspberry extract 225g demerara sugar 2 eggs, lightly beaten 1 tsp vanilla extract 1 tsp bicarbonate of soda ¼ tsp salt 120g plain flour 4 tbsp raspberry jam

Directions

1 Preheat the oven to 170°C/150°C fan/gas mark 3. Grease baking tin with oil and dust lightly with a bit of the flour. 2 Melt the chocolate in a bowl over a saucepan of gently simmering water. 3 Remove from the heat and stir in the raspberry extract, sugar and eggs until combined. Stir in the vanilla extract. 4 Stir in the bicarbonate of soda and salt. Add the flour and stir until all the ingredients are well mixed. 5 Put the mixture into the baking tin and spread out evenly. Dollop the jam over the top and use a knife to draw a swirling pattern through the batter. 6 Bake for 20-25 minutes, until the edges are set and the centre is still just slightly fudgy.