Raspberry brownies



Makes 8 square brownies

225g dark chocolate

225g butter

150g ground almonds

2 teaspoons vanilla essence

150-200g caster sugar, depending on how sweet your tooth

3 eggs

100g dried cranberries or fresh raspberries

Melt the chocolate and butter together then stir in the remaining ingredients before pouring into a medium sized rectangular tin or oven proof dish. Cook at 180 degrees or in the grid rack on the bottom of an Aga roasing oven for about 25-30 minutes.

I was planning to layer leftovers with cherries and whipped cream to make a deconstructed Black Forest gateau, but there weren’t any.


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