Heat oven to 180C/160C fan/gas 4
Line a 20 x 30cm baking tray tin with baking parchment (Make sure you use a good quality one so that it doesn't stick to your amazing brownie!)
Break up the chocolate into squares and put in a large saucepan
Add butter and sugar into the pan and gently melt, stirring occasionally with a wooden spoon. Remove from the heat as soon as it's all melted to ensure the chocolate doesn't burn
Stir the eggs - one by one, into the melted chocolate mixture. Mix really thoroughly and as quickly as you can - you want to avoid the egg cooking as it hits the warm mixture and getting pieces of cooked egg in the mixture
Sieve over the flour and cocoa, and stir in thoroughly
If you wanted to use the raspberries - stir in half, and scrape the mixture into your baking tray, then scatter over the remaining raspberries
Bake on the middle shelf for 45 mins or, if you prefer a firmer texture, for 10 mins more. Cool before slicing into squares
Store in an airtight container for up to 3 days - trust us - they won't last that long without being devoured!