Pairs with Stellaport

Serves 12

200g dark chocolate, chopped
250g butter
1 ¾ cups brown sugar
4 eggs
1 1/3 cups flour
¼ tsp. baking powder
1/3 cup cocoa
1 ½ cups raspberries (fresh or frozen)

Preheat oven to 350 degrees. Melt chocolate and butter in double boiler or microwave until melted and smooth. Mix sugar and eggs together, add butter/chocolate mixture. Sift flour, baking powder and cocoa and mix all to combine. Pour into 9 inch greased square cake pan lined with parchment. Top mixture with raspberries and bake for 30-35 minutes, until set. Serve warm or cold with whipped cream or vanilla ice-cream.

Note: if using frozen raspeberries, use right from freezer. Makes approx. 16 pieces. These brownies are exceptional served with a glass of Stellaport.