RASPBERRY BROWNIE

• Before starting, preheat the oven to 160ºC/ 325ºF conventional oven. Prepare a 20x20 cm square pan with parchment paper.
• In a bowl, sift together the flour, cornstarch and salt and set it aside.
  50 g all-purpose flour, 2 teaspoon cornstarch, ¼ teaspoon salt
• Melt the butter and chocolate together. Once melted, pour it into a large bowl and add the cocoa powder and stir it together with a hand whisk or electric mixer.
  60 g butter, 50 g dark chocolate chips, 20 g cocoa powder
• Then add the brown sugar and granulated sugar, whisk it together.
  85 g granulated sugar, 85 g brown sugar
• Then add the eggs, and give them a good whisk for 1-2 minutes.
  2 large eggs
• Then add the oil and vanilla extract and whisk it until combined.
  45 g oil, 1 teaspoon vanilla extract
• Finally add the dry ingredients to the batter and gently whisk it together until combined. Add half of the raspberries and gently fold them into the batter.
  100 g fresh raspberries
• Pour the batter into the prepared baking pan and even it out. If the raspberries land all in the same place, then try to gently move them so they are more scattered throughout the brownie. Then add the other half of the raspberries on top of the brownie batter.
• Bake for about 40-42 minutes. You'll know the brownie is done, when the brownie has just set. Insert a butter knife or toothpick and if it has wet batter on it, give it 5 more minutes but if it has moist crumbs on the knife it's done.
• Let it cool down completely before removing it from the pan and cutting it into slices.
• Optional, serve it with a scoop of vanilla ice cream.