250g unsalted butter, chopped

200g milk chocolate, chopped

4 eggs

1 C brown sugar

200g plain flour

50g cocoa

¼ t baking powder

200g raspberries

Preheat oven to 160c and grease and line 19cm x 29cm slice pan.  Melt butter and chocolate in saucepan over low heat, set aside to cool slightly.  Beat eggs until pale and fluffy, gradually add sugar while beating.  Add chocolate mixture, beating constantly until well combined.  Sift together dry ingredients and add to bowl, stir.  Pour into pan and scatter raspberries on top.  Bake 25-30 mins until firm.  Cool in pan.