Preheat the oven to 180°C.
Line a 23 x 16cm brownie tin with foil. Melt the butter and chocolate in a large saucepan over a low heat. Beat the sugar, eggs and vanilla together in a bowl.
Once the chocolate mixture has cooled slightly, add the egg mixture and beat to combine. Add the flour and salt then whisk until everything is well combined. Stir through the raspberries.
Pour into the tin and bake for 20-25 minutes.
TIP
Keeps in the freezer for 4-6 months. Serve warm or at room temperature.
You might also like
Summer mocktail essentials
Finding out you're pregnant means introducing some dietary and drink restrictions into your life, but that doesn't mean missing out this summer. Introducing your new BFF: SodaStream..
Di Kaino's summer picnic recipe
Summer is here, bringing us the opportunity to head outdoors and enjoy picnic lunches and dinners galore. Di Kaino, wife of Kiwi rugby star Jerome Kaino, shares one of her favourite healthy picnic recipes – summer salsa with pork mince in lettuce cups.
Healthy Christmas snacks
It is officially time to get into the Christmas spirit! Our blogger Stacey Kemeys has created three fun snacks to bring some festivity to your little ones' meal times.