Raspberry and vanilla brownies recipe

• 300 g (10.6oz) Dark Chocolate - melted
• 240 ml (8.4fl oz) Rapeseed Oil
• 350 g (12.3oz) Light Muscovado Sugar
• 4 Eggs
• 1 tsp Vanilla Essence
• 150 g (5.3oz) Self-Raising Flour
• 100 g (3.5oz) Cocoa Powder
• 125 g (4.4oz) Chopped Chocolate
• 125 g (4.4oz) Peeled, roasted and chopped hazelnuts
• 100 g (3.5oz) Fresh Raspberries

1. Beat the rapeseed oil, sugar, eggs and the vanilla essence.
2. Add the melted chocolate and beat until smooth.
3. Sift the Cocoa powder and the flour and stir into the mix.
4. Add the chopped chocolate pieces and fold in.
5. Place into a lined baking tray.
6. Carefully place the raspberries into the chocolate mix and press in.
7. Bake at 180 C for approximately 30 minutes until crusty, but soft and gooey in the centre.
8. Allow to cool before cutting.

chocolate, oil, muscovado sugar, eggs, vanilla, flour, cocoa, chocolate, hazelnuts, fresh raspberries

Taken from www.lovefood.com/guide/recipes/11014/dark-chocolate-and-raspberry-brownie (may not work)