Donna Hay's Raspberry Spiked Brownies

My new workplace has this great little morning tea tradition. Every Wednesday the staff in the east wing of the Town Hall take turns cooking something to share with everyone. Two people are rostered on each week and usually one person will do sweet and one will do savoury. I made it very clear when I was first filled in on the workings of it that I could only do sweet!

Last week it was my turn so I thought I'd pull out a new recipe to go along with my apple crumble muffins (I'm told you don't have to cook two things but it's generally ok if that's what you want to do!). When we were on our girls' weekend in Warrnambool a few months ago I got a gorgeous little Donna Hay 'Chocolate' cookbook. I love the food photography that Donna Hay does - the rustic feel of it is just gorgeous. I took a quick look through it and quickly settled on this recipe - I'm sure by now you can understand why!

Donna Hay's Raspberry Spiked Brownies

THE RECIPE
Another quick and easy one! Preheat your oven to 180c. Melt 200g dark chocolate and 250g butter in the microwave, stirring every 40 seconds until melted and smooth.

In a bowl, mix together 4 eggs and 1 3/4 cups brown sugar then add the chocolate mixture. Sift over this 1 1/3 cups plain flour, 1/4 tsp baking powder and 1/3 cup cocoa. Mix to combine.

Pour the mixture into a lined square cake tin and top with 1 1/2 cups raspberries. The raspberries can be fresh or frozen, it doesn't really matter. It feels like a lot of raspberries but do put them all on because they shrink in quite a bit when they're cooked.

Bake for 30-35 minutes. The brownies should be quite fudgy so don't worry if they don't seem completely set. Let them cool completely in the tin before cutting into 16 squares. It's tempting to try and cut them while they're still warm but don't - it gets very messy!

My first offering for the traditional morning tea at work.