Makes 10

Ingredients:

220g good quality dark chocolate

170g unsalted butter

1 cup caster sugar

2 large eggs, room temperature

1/4 cup buttermilk, room temperature

The seeds of one vanilla bean

95g all pourpose flour

1ts salt

1/4 cup cocao powder

170g fresh raspberries

To make the brownies:

Sift together the flour, salt & cocao powder in a medium bowl.

Using a double boiler, or a bowl over a pot of simmering water, melt the chocolate & butter, on a low heat. Set aside to cool slightly.

Once the chocolate & butter mixture has cooled slightly, add in the sugar & mix to combine.

Next, add in the eggs one at a time, mixing after each egg.

Add in the buttermilk & vanilla & mix to combine.

Next, Add the dry ingreidents to the wet & mix gently until no streaks of dry mixture can be seen. Do not over mix.

Gently fold in the rasapberries.

Pour mixture into a 27 x17cm recangle baking pan, lined with baking paper.

Spread mixture into all corners of the pan, ensuring the mixture is spread evenly & bake for 20-30 minutes. For fudgy brownies, the centre should be just set. If you poke a knife into the centre, it shouldn’t be completly crumbly, nore should it be totally runny. For cakey brownies, your knife should come out clean.

Once the brownies are out of the oven, sprinkle with flakey sea salt, garnish with extra fresh raspberries & your favourite vanilla ice cream.

Enjoy!