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£1.23/100gPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Preheat the oven to 180ºC, gas mark 4. Line a 20 x 30cm baking tin with baking parchment.
Place the chocolate, butter and sugar in a saucepan and heat gently, stirring, until melted and smooth. Remove from the heat then gradually beat in the eggs until well mixed.
Sieve over the flour and cocoa then gently stir in. Add half the raspberries and almonds, stir in, then spoon into the prepared tin. Scatter over the remaining raspberries and almonds and bake for 30–35 minutes until just set.
Leave to cool in the tin for 5 minutes then turn out onto a wire rack and leave to cool completely. Cut into 20 squares and store in the fridge if not eating on the same day.
Serve the brownies warm with a scoop of vanilla ice cream for a delicious dessert.
Typical values per item when made using specific products in recipe
Energy | 1,360kJ/ 326kcals |
---|---|
Fat | 18.8g |
Saturated Fat | 11.1g |
Carbohydrates | 34.9g |
Sugars | 26.8g |
Fibre | 1.1g |
Protein | 4.2g |
Salt | 0.1g |
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