100graspberry flavoured 70% dark chocolate(I used Divine)
2large free range eggs(I used duck eggs)
50gwhite chocolate chips
Melt the butter in a large pan over a gentle heat.
Break up the chocolate, turn off the heat and add to the pan. Stir until melted and combined.
Beat in the eggs, one by one.
Stir in the flour followed by the white chocolate.
Fold in 80g of the raspberries as gently as possible so as not to break them up too much.
Scrape the mixture into an 8" / 20cm sq silicone cake mould or lined tin.
Bake at 180C for about 20 minutes when the top should be set, but the mixture still has a slight wobble.
Leave to cool in the pan and then cut into 12 slices.
Getting the texture of a brownie just right is not always easy. Leave it too long and it can become cakey rather than fudgy, but take it out too soon and you can end up with goo. If this happens, place it in the fridge for a few hours and it should firm up. In my experience, it's always better to undercook than overcook.Please note: calories and other nutritional information are for the whole jar of mayonnaise, not per serving. They're approximate and will depend on exact ingredients used.