Directions:

1. Preheat oven to 190˚C

2. Melt the butter, add half the chocolate and stir until smooth.

3. Whisk the eggs and sugar in a large bowl until creamy and slightly thickened.

4. Sift the flour into the bowl and fold in gently with the chocolate mixture, then add half the remaining chocolate and half the raspberries.

5. Pour into an 18 centimetre square tin, lined with baking paper.

6. Sprinkle the remaining chocolate and raspberries on top and then bake in oven for 35 to 45 minutes or until golden.

7. Allow to cool before cutting into squares.